柠檬凉茶澄清工艺研究  

Research on clarification technology of lemon herbal beverage

作　　者：陆阳[1] 黄湛[1] 车振明[1] 古小露[1] 马力[1] 刘平[1] 

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《中国酿造》2015年第5期142-148,共7页China Brewing

基　　金：西华大学校重点项目(szjj2013-046)

摘　　要：为优化柠檬凉茶的澄清工艺条件,以透光率为评价指标,比较了2种酶、2种澄清剂的澄清效果。通过单因素试验和二次回归正交旋转组合设计研究果胶酶添加量、壳聚糖添加量、澄清温度和澄清时间对柠檬凉茶透光率的影响,用DPS 7.05软件分析得到4个因素的回归方程。结果表明,酶和澄清剂复合使用比单一使用酶或澄清剂的澄清效果要好,同时确定了柠檬凉茶澄清工艺的最佳工艺条件为果胶酶添加量150 U/100 m L、1%壳聚糖添加量0.3 m L/100 m L、澄清温度45℃、澄清时间75 min,在该条件下柠檬凉茶透光率理论最大值为98.05%。通过试验验证,在实际情况下得到柠檬凉茶透光率为(97.98±0.10)%,说明模型预测值与实测值吻合性良好。In order to optimize the clarification conditions, the effect of two kinds of enzymes and clarifying agents were evaluated using light trans- mittance of lemon herbal tea as evaluation index. According to single factor test and quadratic regression orthogonal rotation experiment, the effect of pectinase, chitosan, temperature and time on the light transmittance of lemon herbal tea was evaluated. The regression equation was obtained by soft- ware DPS 7.05. The results showed better clarification effect using compound clarifying agents than single one. The optimum treatment conditions were pectinase 150 U/100 ml, 1% chitosan 0.3 ml/100 ml, temperature 45 ~C, time 75 min. The maximum theoretical light transmission was 98.05% under the optimum conditions. Through experimental verification, the facial light transmission was （98.98±0.10）%, which indicated that there was no difference between the predicted value and the measured value.

关 键 词：柠檬凉茶 果胶酶 纤维素酶 壳聚糖 明胶 澄清 

分 类 号：TS262.91[轻工技术与工程—发酵工程]