雪梨汁护色、澄清技术研究  

Study on color protection and clarification technology of pear juice during processing

作　　者：孙珊珊[1] 陈义伦[1] 高二东[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品工业科技》2011年第1期204-206,共3页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费项目(nyhyzx07-026)资助

摘　　要：本实验以雪梨为原料,研究了维生素C、亚硫酸氢钠和柠檬酸等不同护色剂对梨汁色泽的影响,及果胶酶、PVPP(聚乙烯聚吡咯烷酮)和壳聚糖等澄清剂对梨汁澄清效果的影响,并采用正交实验的方法,确定了果汁复合护色与澄清的适宜组合。结果表明:雪梨破碎后经浓度为0.8g/L的维生素C、5g/L的柠檬酸和0.2g/L的亚硫酸氢钠复合液浸泡对梨汁护色效果较好;采用0.2mL/L果胶酶、0.3g/LPVPP、0.4g/L壳聚糖澄清梨汁效果较好。Using the snow pear as raw materials, the effect of different color fixatives（Vitamin C, NaHSO3, citric acid） on color of pear juice were studied.And the influences of clarifying agent（ pectic enzyme, PVPP,chitosan）on charity of pear juice were investigated by orthogonal test. The results showed that browning of fruit juice was inhibited significantly soaking in 0.8g/L Vitamin C, 5g/L citric acid and 0.2g/L NaHSO3 during snow pear processing.The suitable clarification technology was that snow pear juice were treated by 0.2mL/L pectic enzyme, 0.3g/L PVPP and 0.4g/L chitosan in raw snow pear juice.

关 键 词：雪梨汁 护色 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]