雪莲果浓缩清汁的澄清工艺研究  

Research on the clarification process of yacon juice concentrate

作　　者：许宏愿[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2011年第3期133-136,151,共5页Food and Machinery

摘　　要：研究雪莲果浓缩清汁的澄清工艺。以透光率、蛋白质含量、总糖、还原糖及糖类成分组成等为指标,比较醇法、壳聚糖絮凝法、超滤3种方法对雪莲果浓缩汁的澄清效果。结果表明,3种澄清方法得到的浓缩汁澄清度均>80%,用壳聚糖处理的浓缩汁放置后会出现少量混浊;浓缩汁多酚含量是醇法>壳聚糖絮凝>超滤;蛋白质含量从84.65μg/mL降至20μg/mL以下,其中超滤去除蛋白质能力最强,含量仅为4.27μg/mL;醇法对还原糖有较大影响,总糖含量是醇法>超滤>壳聚糖絮凝。The clarification process of yacon juice concentrate was investigated.The clarification effect of ethanol,ultrafiltration,and chitosan was compared with anlysis the parameter such as light transmittance,contents of protein and total phenolic compounds,total sugar,reducing sugar and constituent of sugar.The results showed that the transmittance of all the yacon juice concentrate gained by the three clarification methods was over 80%,the juice concentrate by chitosan treatment appeared a little turbid after a while.The polyphenol content of the juice concentrate was ethanolchitosanultrafiltration.The protein content decreased from 84.65 μg/mL to less than 20 μg/mL,ultrafiltration can get the lowest 4.27 μg/mL.Ethanol have a great impact on the reduce sugar.The total sugar concent was ethanolultrafiltrationchitosan.

关 键 词：雪莲果 浓缩清汁 澄清 醇法 超滤 壳聚糖 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]