红枣汁澄清工艺研究  

Study on clarification technology of jujube juice

作　　者：艾克拜尔.艾海提 许艳顺[1,2] 姜启兴[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]好想你枣业股份有限公司,河南新郑451100

出　　处：《食品与机械》2013年第1期209-212,共4页Food and Machinery

基　　金："十二五"国家科技支撑计划项目(编号:2012BAD36B07)

摘　　要：以枣汁透光率、色差、贮藏稳定性变化为指标,在比较壳聚糖、硅藻土、膨润土等对红枣汁澄清效果的基础上,重点研究壳聚糖澄清红枣汁的工艺,并对澄清前后枣汁的主要化学成分和功能成分的变化进行测定。结果表明:壳聚糖的澄清效果优于硅藻土和膨润土,经壳聚糖处理的枣汁透光率可达91.5%以上、贮藏期间透光率变化很小、L值为58.38±0.40;壳聚糖澄清处理后总糖和可溶性固形物基本不变,黄酮、VC和环磷酸腺苷等功能成分的损失率小于10%,易使果汁产生浑浊的果胶和蛋白质的减少率分别为79.20%和49.32%。Three clarification methods, chitosan, diatomile and ben tonite, were compared in order to study the clarification methods on jujube juice. Changes of main components of jujube juice before and after the clarification were determined. The results showed as fol lowing; After jujube juice was clarified by chitosan the transparency of jujube juice is over 91.5%, L value is 58.38＋0.40. The clarifica- tion effects of chitosan better than the others, chitosan clarification less effect on total sugar and soluble solid, and losses of Vc,flavone and CAMP were below 10%, respectively. Removal rates of protein and pectin which causing the turbidness are 79.20 % and 49.32 %.

关 键 词：枣汁 壳聚糖 澄清 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]