JA高效澄清剂对提高刺梨饮料质量的研究  

Effect of Settling Agent on Quality of Cili (Rose roxburghii) Beverage

作　　者：吴惠芳[1,2] 邹锁柱[1,2] 陈雪 赵继全 

机构地区：[1]贵州工业大学化工系 [2]贵州省轻工业科学研究

出　　处：《贵州农业科学》1999年第2期24-27,共4页Guizhou Agricultural Sciences

摘　　要：研究了ＪＡ高效澄清剂对刺梨汁的快速澄清作用。测定了果汁澄清前后的主要成分变化。结果表明：（１）经ＪＡ澄清剂处理的剌梨汁透光率可达９５％以上，Ｖｃ和ＳＯＤ的损失均小于２％；（２）易使果汁产生二次浑浊和褐变的果胶、单宁类物质的减少率分别为１００％和４０％。经扩试和工厂生产试验证明，该法先进合理可行。The effect of JA settling agent to settle the juice of cili ( Rosa roxburghii Tratt.) and the change of main contents of cili juice before and latter of settlement were analyzed and determined. The results showed as follows. (1) The transparency of settled juice is over 95%, and losses of Vc and SOD are below 2%. (2) Removal rate of pectin and tannin causing the secondary precipitation and browning are 100% and 40% respectively. The way is proved to be better than enzyme reaction and gelatin settlement, through advanced and practical test.

关 键 词：刺梨饮料 JA澄清剂 质量 果汁饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]