壳聚糖对番石榴汁澄清作用的研究  

Study on Clarification of Guava Juice with Chitosan

作　　者：邢树文[1] 姚洁如[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《现代食品科技》2008年第9期914-916,共3页Modern Food Science and Technology

摘　　要：研究了壳聚糖对番石榴汁澄清效果。该试验结果表明，壳聚糖用量为0．04-0．1g／L，澄清时间为60-100min。果汁温度为50-70℃的条件下，番石榴汁澄清处理的透光率可达90％以上，且澄清果汁中可溶性固形物、Vc含量保持不变。通过正交试验，得出壳聚糖对番石榴汁澄清处理的最佳工艺参数：壳聚糖的最适用量为0．06g／L，最佳澄清时间60min，最适温度为60℃。The clarification of guava juice by chitosan was studied. The result showed that the suitable chaitosan dosage, temperature, pH and clarifying time were 0.04-0.1g/L, 50-70℃, 3.70, and 60-100 min, respectively, under which the transmittance of the juice was above 90% with the contents of soluble substances and Vitc content being constant. The best chaitosan dosage, temperature, and clarifying time were further optimized by orthogonal test to be 0.06 g/L,60℃ and 60 min, respectively.

关 键 词：壳聚糖 澄清 番石榴汁 

分 类 号：R151[医药卫生—营养与食品卫生学]