壳聚糖澄清菠萝汁工艺研究  

STUDY ON OPTIMAL PROCESS CONDITION OF CLARIFICATION ON PINEAPPLE JUICE USING CHITOSAN

作　　者：陈洁兰[1] 刘欣[1] 赵力超[1] 蔡琼[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品研究与开发》2009年第8期119-122,共4页Food Research and Development

摘　　要：研究壳聚糖澄清菠萝汁的最佳工艺。在单因素实验的基础上,设计了以壳聚糖用量、澄清温度、pH和时间4个主要因素的正交试验,确定了最佳澄清条件为壳聚糖添加量0.03 g/100 mL,澄清pH值3.5,温度30℃,澄清45 min,澄清后菠萝汁透光率大于95%,较彻底地清除了影响菠萝汁澄清度的蛋白质和果胶,使得菠萝清汁的贮存稳定性大大提高。The article. Base on selected as the optimum condition of clarification on pineapple juice using chitosan had been studied in this the result of single factor experiment, chitosan usage, pH, temperature and clarifying time were major factors of orthogonal test. The result showed that the optimum condition were chitosan usage 0.03 g/100 mL, pH 3.5, temperature 30 ℃ and clalified for 45minutes,the transparency was over 95 % after clarification. Compare with the original pienapple juice, the contents of soluble solids,reducing sugar, pH, total acid were almost the same after clalification. Both the protein and pectin were thoroughly removed which had guaranteed the stability of pineapple juice.

关 键 词：壳聚糖 菠萝汁 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]