红枣保健汁及壳聚糖保鲜技术的应用  

Jujube health juice and its preservative technology on application of chitosan

作　　者：王君[1] 张艳洁[2] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062 [2]首都师范大学生命科学院,北京100037

出　　处：《粮油食品科技》2007年第5期52-54,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：应用果胶酶酶解技术,对红枣中营养及生理活性成分进行浸提,并利用壳聚糖保鲜技术对所得枣汁进行保鲜试验。通过澄清正交试验得到适宜的澄清剂用量为:果胶酶0.2%,明胶0.5%,单宁0.1%。壳聚糖用量1%时保鲜效果最佳。In this paper, the technology of processing instant jujube by orthogonal experiment with pectinestease enzyme technique and the fresh keeping experimental research with chitosan was studied. The optimum clarifying agents by the orthogonal test method were defined： pectinestease enzyme 0.2 %, gelatin 0.5 %, tannin 0.1%, the optimum fresh keeping with chitosan 1%.

关 键 词：红枣 壳聚糖 保健 

分 类 号：TS205[轻工技术与工程—食品科学]