不同的处理方法对红枣汁澄清效果影响的研究  

Study on clarification of jujube juice by different methods

作　　者：代绍娟[1] 李琳[1] 邹圣冬[1] 李婵娟[1] 

机构地区：[1]石河子大学神内食品有限公司,新疆石河子832000

出　　处：《饮料工业》2011年第8期18-20,共3页Beverage Industry

摘　　要：探讨了采用果胶酶-滤纸结合法、果胶酶-单宁明胶结合法、果胶酶-皂土结合法3种澄清工艺技术制取红枣清汁的方法,通过对比确定了较好的澄清方法和最佳工艺条件。试验表明皂土的澄清效果最好。皂土澄清红枣汁的最佳工艺条件为:皂土添加量1.3g/L、澄清12h。所得的红枣清汁澄清透亮,枣香浓郁,呈现出自然的枣红色。The processing of clear jujube juice by the pectinase-filter method,tannin-gelatin method and pectinase-bentonite method was studied.By comparison,the relatively good clarification method and corresponding optimal technological conditions were determined.The results of experiments indicated that bentonite was the best clarifier,and that the optimal technological conditions were bentonite 1.3 g/L and clarification for 12 h.The final juice obtained was featured by good transmittance and rich flavor and natural color of jujube.

关 键 词：红枣汁 澄清 效果 研究 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]