壳聚糖与黄原胶对绿茶汁澄清效果的研究  

Study on the clarification of green tea 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,广州510641

出　　处：《中国食品添加剂》2010年第1期195-198,229,共5页China Food Additives

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：壳聚糖分子链上具有氨基、羟基官能团,与酸或酸性化合物结合后,便成为带正电荷的聚电解质,和溶液中存在的带负电荷的蛋白质、纤维素等微粒相互作用,能够使引起果汁和酒液混浊的蛋白质、单宁等胶态颗粒絮凝沉淀下来而达到澄清目的。黄原胶可以将食品分散体系中的颗粒物絮凝出来。本文以浊度和色差为指标,壳聚糖和黄原胶为澄清剂,研究了壳聚糖/黄原胶对绿茶汁的澄清效果,确定了最佳的工艺参数,并在单因素试验的基础上,通过多因素正交试验,得出澄清绿茶汁的最适工艺为时间55min,壳聚糖(10g/L)黄原胶(10g/L)比例7∶3,绿茶汁pH4.1,验证试验结果表明此时浊度为0.63NTU,绿茶汁的色差L*=40.08,b*=20.19,此工艺条件不但能得到满意的澄清效果还能呈现绿茶原汁的亮黄色。Chitosan are composed of amino-groups and hydroxyl groups.Combined with acidic or alkaline substances,they become polyelectrolyte with positive charges,and interact with protein、fiber and other particulates such as proteins、tannin to clarify the sedimentation in juice and wine.Xanthan can precipitate particulates in dispersive system.The clarification effects of chitosan and Xanthan gum on green tea were studied.The technology parameters of clarification were optimized in the experiment.Based on the orthogonal test,the best conditions was： 35℃,55min treatment,the concentration of chitosan und Xanthan gum： 7 ∶3 and pH 4.1.Under the above condition,the turbidity of clarified green tea was decreased to 0.63NTU,and chromatic aberration L＊=40.08,b＊=20.19.

关 键 词：绿茶汁 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]