澄清型红枣饮料的研制  

Preparation of the Clarified Beverage of Jujube

作　　者：郭瑜[1] 冯翠萍[1] 

机构地区：[1]山西农业大学食品科学与技术学院,山西太谷030801

出　　处：《安徽农业科学》2008年第24期10675-10676,10678,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究红枣饮料的提取与澄清。[方法]添加不同的果胶酶用量、温度、pH值及加水量测定其对果汁出汁率的影响；添加不同壳聚糖量、温度、pH值测其果汁澄清的影响。[结果]果胶酶在温度为40℃，pH值为3～4，用量为0．2％，加水量为10倍时出汁率最高；壳聚糖的最适用量为0．5％（1％的壳聚糖醋酸溶液），温度为50℃，pH值为3～4，澄清果汁的透光率可达60％以上。[结论]用文中方法可生产澄清型红枣饮料。[ Objective]The clarification and abstraction of jujube juice were studied. [ Method]The effects of pectinase dosage, temperature, pH value and water addition on fire juice yield were studied as well as the effects of chitosan dosage, temperature and pH value on the clarification of juice. [ Result ]Result showed that the highest juice yield obtained at 40℃ under pH 3-4 with 0.2% pectinase and10 times water addition.The optimum dosage of chitosan was 0.5% （1% acetic acid） ,and the transmittance of clarified beverage could reach more than 60% with 50 ℃ and pH 3-4. [Conclusion]This method could be used to prepare clarified beverage.

关 键 词：红枣汁 果胶酶 壳聚糖 澄清 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]