壳聚糖澄清姜汁工艺条件的研究  

The study on the technical conditions of the clarification of the ginger juice by chitosan

作　　者：于淑兰[1] 

机构地区：[1]潍坊职业学院,山东潍坊261031

出　　处：《中国调味品》2009年第7期65-67,共3页China Condiment

摘　　要：用壳聚糖为澄清剂对姜汁进行澄清试验,研究了壳聚糖用量、温度、澄清时间、pH等工艺条件与姜汁透光率的关系。通过正交试验筛选出壳聚糖澄清姜汁的最佳工艺条件为:壳聚糖用量0.4 g/L、温度50℃、pH为6.0、反应时间40 min。澄清后,果汁透光率达98%以上,壳聚糖是一种有效的姜汁澄清剂。The experiments on the clarification of the ginger juice was carried out by the use of the chitosan as a clarifier. The relationships among the technical conditions, such as T, t and pH, and the transmittance of the ginger juice were investigated. The optimum technical conditions of the clarification by the chitosan are determined by orthogonal methodology. When the amount of the chitosan is 0.4 g/L, the temperature is 50 ℃, the pH value is 60,and the reaction time is 40 min, the transmittance of the ginger juice can reach 98%, which proves the chitosan is a good clarifying agent to the clarification of the ginger juice.

关 键 词：姜汁 壳聚耱 澄清 工艺 

分 类 号：TS264.29[轻工技术与工程—发酵工程]