西瓜汁的澄清工艺及营养成分变化研究  

Watermelon Juice Clarification Technology and Nutrition Changes Research

作　　者：吴秋波[1] 

机构地区：[1]内蒙古化工职业学院,呼和浩特010010

出　　处：《食品工业》2012年第12期65-67,共3页The Food Industry

摘　　要：为了解决西瓜应季储存困难的问题,试验拟从西瓜深加工入手,既能消化掉一部分又能极大提高农产品附加值。研究了西瓜汁的澄清及澄清前后的营养成分变化及浓缩后果糖的含量。试验选用壳聚糖和助滤剂硅藻土按照不同的配比澄清西瓜汁。西瓜汁的澄清试验结果表明,壳聚糖和硅藻土含量均为400×10-6时澄清效果好,再经分析滤纸过滤,果汁透光率达到96.03%。澄清前后的西瓜汁营养成分分析表明,维生素C、总糖、可溶性固形物和蛋白质的含量略微降低。西瓜汁pH有升高,西瓜汁浓缩后果糖含量达到26.5%,可供进一步开发利用。Watermelon deep processing which could digest part and greatly enhance the added value of agricultural products was reseached to solve the difficult problem of watermelon seasonal storage. Chitosan and filter aid diatomite in different ratio were selected to clarify the watermelon juice. Watermelon juice clarification experiments showed that, the clarification effect of 400 ppm of chitosan and diatomite was good. The analysis filter, light transmission rate of fruit juice was 96.03%. Clarification and watermelon juice nutritious component analysis shows, vitaminC, total sugar, soluble solid content and protein content decreased slightly. Watermelon juice pH increasing, watermelon juice concentrated fructose content reached 26.5% which could be refered in further development and utilization.

关 键 词：西瓜汁 澄清 营养成分 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]