不同澄清剂对红枣汁的澄清效果的工艺研究  

Study on the Clarification Effect of Different Clarifiers to Jujube Juice

作　　者：王鹏[1] 韦月平[1] WANG Peng;WEI Yue-ping(Agriculture College,Eastern Liaoning University,Dandong 118003,Liaoning,China)

机构地区：[1]辽东学院农学院,辽宁丹东118003

出　　处：《食品研究与开发》2019年第2期108-111,共4页Food Research and Development

摘　　要：以新疆大红枣为原料,利用果胶酶酶解技术和壳聚糖的电解质作用对红枣汁的澄清效果进行研究,根据处理时间、处理温度、料液比及pH值的不同进行试验,利用单因素试验方法,分别研究果胶酶、壳聚糖对红枣汁澄清效果的影响,再进行果胶酶和壳聚糖的正交试验以确定最佳的工艺条件。试验结果表明:果胶酶添加量7 m L,温度50℃,时间2 h,固液比为1∶5(g/mL)澄清效果最佳。壳聚糖添加量0.02 g,温度50℃,时间30 min,pH值为3澄清效果最佳。Using xinjiang red jujube as the material,the clarification effect of jujube juice was studied with pectinase enzymatic hydrolysis and chitosan electrolyte.The experiments were carried out according to the different enzymolysis time,enzymolysis temperature,ratio of material to liquid and pH value,using the single factor test method,separately studied the effects of pectinase and chitosan on the jujube juice clarification,then,the orthogonal experiment between pectinase and chitosan was carried out to determine the optimal conditions.The result showed that the optimal conditions was pectinase concentration 7 mL,temperature 50℃,time 2 h,and the ratio of solid to liquid 1∶5(g/mL),and the optimal clarification conditions was chitosan 0.02 g,temperature 50℃,time 30 min,pH3.

关 键 词：红枣汁 壳聚糖 果胶酶 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]