不同澄清剂对杨梅汁澄清效果的比较  

Comparison of the Clarifying Effect of Different Clarifiers on Chinese Bayberry Juice

作　　者：郎娅 季露[1,2] 陈纪算 叶兴乾[4] 倪穗[1] 孙志栋[1,2] Lang Ya Ji Lu Chen Jisuan Ye Xingqian Ni Sui Sun Zhidong(College of Marine Science, Ningbo University, Ningbo 315211, China Ningbo City Academy of Agricultural Sciences,Ningbo 315040,China Ningbo Haitong Food Group Co.,Ltd.,Cixi 315300,China College of Biosystems Engineering and Food Science,Zhejiang University, Hangzhou 310058, China)

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波市农业科学研究院,浙江宁波315040 [3]宁波海通食品科技有限公司,浙江慈溪315300 [4]浙江大学生工与食品学院,浙江杭州310058

出　　处：《中国野生植物资源》2017年第2期28-33,共6页Chinese Wild Plant Resources

基　　金：宁波市农业科技攻关重大项目(2013C0013);国家科技支撑计划课题(2015BAD16B03)

摘　　要：采用硅藻土、水溶性羧化壳聚糖和皂土3种澄清剂对杨梅汁进行澄清。通过透光率、浊度、p H、TSS、花色苷含量及贮藏后的稳定性指标,比较他们的澄清效果。结果表明:3种澄清剂都有很好的澄清效果,但对花色苷都有一定的损失作用,其中皂土对花色苷的损失最严重,硅藻土的澄清对花色苷的损失最少,水溶性羧化壳聚糖的澄清和稳定性介于两者之间。综合澄清效果和对花色苷含量的影响,3种澄清剂中,选择硅藻土作为澄清剂,且用量为1.5 g/L,透光率可以达到91.46%,花色苷可以保留86.44%。Chinese bayberry（Myrica rubra Sieb. ＆ Zucc. ）juice was clarified by diatomaceous earth,wa- ter - soluble carboxylation chitosan and bentonite respectively. The light transmittance, turbidity, pH, TSS, the content of anthocyanins and stability of Chinese bayberry juice were tested to determine the clarifica- tion effects. The results showed three kinds of clarifiers had good effect on clarifying Chinese bayberry juice but caused the loss of anthocyanins. The bentonite was the best killer to damage the content of an- thocyanins, diatomite clarifier was the least, while water soluble carboxylation chitosan clarifier had a middle effect on clarification and stability among them. Considering clarification effect and the content of an- thocyanins, diatomite was best clarifier and when the amount was 1.5 g/L,light transmittance can reach 91.46% ,the content of anthocyanins can keep 86.44%.

关 键 词：杨梅汁 澄清 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]