不同处理方法对绿豆汁澄清效果影响的研究  

STUDY ON CLARIFICATION OF MUNGBEAN JUICE BY DIFFERENT METHODS

作　　者：李一当[1] 陈雪峰[1] 班黎黎[1] 李明亮[1] 刑江涛[1] 孙青[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2008年第2期72-74,79,共4页Journal of Shaanxi University of Science & Technology

摘　　要：分别采用自然澄清法、果胶酶澄清法、明胶澄清法、单宁-明胶复合澄清剂澄清法对绿豆汁进行澄清处理.结果表明,采用0.015%单宁、0.01%明胶作为复合澄清剂,在pH为3.5,温度为4℃,静置时间为6 h的条件下对绿豆汁进行澄清处理溶液透光率最高,达95.3%,绿豆汁清亮透明.The clarification experiments of mungbean juice were conducted with natural clarification method, pectinase clarification method, gelatin clarification method and tannin-gelatin compound clarification method. The result shows that the best condition is that add 0. 015% of tannin, 0. 01% of glutin into mungbean iuice for clarification in the pH of 3. 5, then placed in 4℃ for 6 h could get limpid liquor. The transparence was 95.3%.

关 键 词：澄清 绿豆汁 单宁-明胶 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]