环糊精对莲藕汁饮料的除涩味作用探讨  

The Discussion about the Function of Cyclodextrin Eliminate the Astringency of the Lotus Root Juice

作　　者：王书海[1] 王建朝[1] 翟博[1] 叶广[1] 

机构地区：[1]青海师范大学化学系,青海西宁810008

出　　处：《青海师范大学学报（自然科学版）》2011年第1期45-48,共4页Journal of Qinghai Normal University(Natural Science Edition)

摘　　要：本文研究了环糊精复合莲藕汁饮品中涩味物质—鞣质的最佳条件:以质量比为3:7的α、β复合环糊精为除涩剂;用量为2.5g/L;pH值为8.0;温度为70℃;搅拌速度为1000r/min;反应时间为3h.结果表明:环糊精包覆后明显提高了莲藕汁饮料的品质,去除了涩味,并提高了稳定性.This article talks about the best operation condition of the astringency elimination by the cyclodextrin of the lotus root juice：as a mixture make up by 3∶7 of the α,β-cyclodextrin by mass ratio.The dosage is 2.5g/L;the pH is 8.0;the temperature is 70 centigrade;the stirring speed is 1000r/min and react time：3 hours.As a result,the quality of the lotus root juice improved definitely after the process,and the stability rose efficiently.

关 键 词：环糊精 除涩 鞣质 包复 

分 类 号：O69[理学—化学]