ZTC1+1-Ⅱ澄清剂用于芦笋老茎汁的澄清工艺研究  

Study on the Optinum Clarifying Condition of Juice with ZTC1+1-Ⅱ

作　　者：朱丹[1] 赵洪军[1] 瞿伟菁[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062

出　　处：《食品与发酵工业》2010年第8期118-121,共4页Food and Fermentation Industries

基　　金：上海市科委科技发展基金(No.07DZ12043)

摘　　要：考察ZTC1+1-Ⅱ澄清剂用于芦笋老茎汁的澄清效果。采用分光光度法,以澄清度为指标,通过正交试验法,考察澄清剂用量、澄清时间、水浴温度对澄清工艺的影响。结果表明:芦笋老茎汁的最佳澄清条件为,先加入澄清剂8%浓度的B组分,50℃水浴3 h,再加入澄清剂4%浓度的A组分,50℃水浴3 h。ZTC1+1-Ⅱ澄清剂澄清工艺能有效保留芦笋老茎汁中的多糖、皂苷等成分,产品稳定性增强,实验步骤操作简单。The clarification of juice from Asparagus and the effects of some factors such as the amount of ZTCl with ZTCl ＋ 1-Ⅱ natural clarifying agent was investigated ＋ 1-Ⅱ clarifiers A and B, the temperature and the time on the clarification of the juice were optimized with the orthogonal design based on analyzing the single factor. The optimum of clarifying conditions was as follows： 3hours in 8% clarifier B and then adding 4% clarifier A for another 3 hours. Under these conditions, the extracting solution was clear and stable.

关 键 词：芦笋 ZTCl+1-Ⅱ澄清剂 正交试验 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]