3种澄清剂对香蕉汁的澄清效果  

Effects of Different Clarifying Agents on Clarification of Banana Juice

作　　者：倪燕[1] 吴月仙 章飞[3] 

机构地区：[1]海南省农垦中心测试站,海南海口570206 [2]海南省质监所,海南海口570204 [3]海南大学食品学院,海南海口570228

出　　处：《热带农业科学》2010年第5期33-35,71,共4页Chinese Journal of Tropical Agriculture

摘　　要：以完全黄熟的香蕉为原料,研究明胶-单宁、交联聚乙烯吡咯烷酮(PVPP)和壳聚糖3种不同澄清剂对经过果胶酶初步处理后的香蕉汁澄清效果的影响。结果表明:3种澄清剂对香蕉汁中的可溶性固形物浓度影响差异很小;3种澄清剂对香蕉汁澄清效果的影响为壳聚糖处理效果最好,其次是聚乙烯吡咯烷酮,明胶-单宁效果最差;在香蕉汁中添加0.30g/L的壳聚糖B,40℃下静置10h后,可得到透光率为95%以上、清澈透明的香蕉汁。Full-ripen bananas were used as raw material to study the effects of three different clarifying a- gents [gelatin-tannin, crosslinking polyvinylpyrrolidone （PVPP） and chitosan] on clarifying of banana juice which had been primarily treated with pectinase. The results indicated that there was no significant differ- ence in soluble solids concentration after treatment of the three clarifying agents. Chitosan treatment clari- fied banana juice most effectively, followed by PVPP treatment. Clear banana juice with over 95% trans- parency at 670 nm was obtained after adding 0.30 g/L chitosan B to the juice and leaving it at 20℃ for 10 hours or adding 0.34 g/L chitosan A to the juice and leaving it at 20℃for 10 hours.

关 键 词：香蕉汁 澄清剂 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]