甲壳胺澄清剂对西瓜汁成份的影响  

作　　者：钱倚剑[1] 于文霞[1] 杨晓静[1] 符策明 

机构地区：[1]海南大学理工学院,海口市570228

出　　处：《食品工业》1998年第2期4-6,共3页The Food Industry

摘　　要：本文研究了甲壳胺对西瓜明汁的澄清作用，测定了西瓜汁经甲壳胶澄清后其主要成份含量变化。结果表明：甲壳胺是一种有效的西瓜汁澄清剂，能显著提高西瓜汁的透光率，且基本不影响西瓜汁的主要营养成份和风味。the clearing ability of chitosamine in naturalwatemnelon juice was experimentally studied The change　of main ingredients after clearing were measured ,one　can find that chitosamine is effective clearing agent , it　do not damage the nutrients and flavour of watermelon　juice.

关 键 词：甲壳胺澄清剂 西瓜汁 澄清剂 果汁饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]