壳聚糖与黄原胶对菠萝汁澄清效果的研究  

Study on the clarification of pineapple juice with chitosan and xanthan

作　　者：潘叶[1] 黄惠华[1] 

机构地区：[1]华南理工大学食品工程与科学系,广东广州510641

出　　处：《食品工业科技》2010年第1期260-263,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2007B090100009);广东省关键领域重点突破项目(2008A024200003)

摘　　要：以浊度、色差和透光率为指标,壳聚糖和黄原胶为澄清剂,研究了壳聚糖/黄原胶对菠萝汁的澄清效果,确定了最佳的工艺参数,并在单因素实验的基础上,通过正交实验,得出澄清菠萝汁的最适工艺为:温度35℃,时间70min,壳聚糖(10g/L)与黄原胶(10g/L)的比例1∶1,果汁pH3.4,验证实验结果表明,此时浊度为0.93NTU,透光率高达98.5%,菠萝汁的色差b*=14.47,在此工艺条件不但能得到满意的澄清效果,还能呈现菠萝原汁的亮黄色。The clarification effects of chitosan and xanthan gum on pineapple juice were studied.The technology parameters of clarification were optimized in the experiment.Based on the orthogonal test, under such conditions as the treatment temperature 35℃,the treatment time 70min,the concentration of chitosan und xanthan gum was l：1 and pH 3.4,the turbidity of clarified pineapple juice was decreased to 0.93NTU,the transmittance was 98.5% and chromatic aberration b＊ = 14.47.

关 键 词：菠萝汁 澄清 壳聚糖 黄原胶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]