壳聚糖对菠萝汁澄清作用的影响  

Effects of Chitosan on Clarification of Pineapple Juice

作　　者：徐晓娇[1] 赵文婧[1] 武平[1] 

机构地区：[1]太原师范学院,山西太原030031

出　　处：《食品研究与开发》2011年第9期106-108,共3页Food Research and Development

摘　　要：果汁加工的关键技术是果汁的澄清技术,因此应用壳聚糖对菠萝汁进行了澄清,研究结果表明在最佳pH、温度、澄清时间的条件下,0.1 g/L^1.0 g/L壳聚糖澄清菠萝汁,其透光率可达80%以上,且岀汁率有明显提高,较彻底地清除了影响菠萝汁澄清度的蛋白质和果胶,使得菠萝清汁的贮存稳定性大大提高。Fruit juice clarification is the key technology of juice processing.Chitosan was applicated in the experiment of clarification of the pineapple juice clarification.The results showed that under the optimum pH,temperature and time conditions,using 0.1 g/L-1.0 g/L chitosan to clarificate the pineapple juice,the light transmission rate was reached above 80 % and the rate of juice was significantly improved.It could thoroughly remove the impact of pineapple juice to clarify the degree of protein and pectin to make pineapple juice greatly increased the storage stability.

关 键 词：壳聚糖 菠萝汁 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]