红枣汁澄清工艺研究  

Study on Clarification Technology of Jujube Juice

作　　者：李柯柯[1] 鲍宇茹[2] 王静[1] 任顺成[1] LI Ke-ke;BAO Yu-ru;WANG Jing;REN Shun-cheng(School ofFood Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China;School of International Education, Henan University of Technology, Zhengzhou 450001, Henan, China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学国际教育学院,河南郑州450001

出　　处：《食品研究与开发》2018年第6期110-114,共5页Food Research and Development

摘　　要：为制备稳定、澄清透明且营养丰富的红枣汁,将干枣经果胶酶浸提后得到红枣汁。用果胶酶、壳聚糖、硅藻土和膨润土澄清处理红枣汁,以透光率、色泽、贮藏稳定性为指标,比较其澄清效果,研究澄清工艺,并比较澄清前后枣汁的主要营养成分。结果表明:壳聚糖处理后的枣汁,其透光率可达98%以上,亮度最强,L值为51.15±0.16,贮藏一个月后浊度最低,为0.88±0.04;壳聚糖澄清处理后可溶性固形物、总糖和V_C含量保存率较高,均在90%以上。The technology of jujube juice by pectinase liquefaction was studied in order to increase the transmittancy of juice and the content of nutrients.Four clarification methods,pectinase,chitosan,diatomite and bentonite,were treated with the jujube juice in order to study the clarification methods on jujube juice.Changes of main nutrients of jujube juice before and after the clarification were determined.The results showed as following:After jujube juice was clarified by chitosan the transparency of jujube juice over98%,L value was51.15±0.16;and the lowest turbidity was0.88±0.04.The clarification effects of chitosan survives the soluble solid,total sugar and VC,which were over90%,respectively.

关 键 词：红枣汁 澄清 壳聚糖 硅藻土 膨润土 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]