壳聚糖对马蹄汁澄清效果的影响  

Effect of chitosan on clarification water chestnut juice

作　　者：邢树文[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品与机械》2011年第1期118-120,共3页Food and Machinery

摘　　要：研究壳聚糖澄清马蹄汁的工艺条件,以马蹄汁透光率为指标,重点探讨壳聚糖添加量、处理温度及澄清时间等工艺参数对马蹄汁澄清效果的影响。结果表明,壳聚糖澄清马蹄原汁的最佳工艺条件是:壳聚糖用量0.8 g/L,温度40℃,pH值5.0(自然pH值),澄清时间45 min。澄清后的马蹄汁透光率可达93.9%,与原汁相比,其VC含量、可溶性固形物及总糖含量无明显变化,果胶含量去除80%以上。With water chestnut juice light transmittance as index,mainly discussed the optimum technological conditions of amount to chitosan,temperature,PH value and clarify time etc.for water chestnut juice clarification by using chitosan.The results of orthogonal test：indicates that the optimum technological conditions for water chestnut juice clarification by using chitosan were 0.8 g/L,40 ℃,pH 5.0 and time is 45 min.compared with water chestnut juice,water chestnut juice luminousness can reach 93.9%,and the VC content、the amount of soluble solid content and sugar content was remained almost unchangeable,pectin content remove more than 80%.

关 键 词：壳聚糖 马蹄汁 澄清 工艺参数 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]