猕猴桃澄清果汁加工工艺研究  

Study on the processing technique of bright kiwi fruit juice

作　　者：王岸娜[1] 王璋[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《食品科技》2003年第3期54-56,59,共4页Food Science and Technology

摘　　要：利用壳聚糖聚阳离子电解质的特性澄清猕猴桃汁,选择壳聚糖脱乙酰度、壳聚糖加入量、果汁pH、加入壳聚糖后47℃果汁保温时间与澄清果汁的透光率的关系进行单因素实验,并在单因素实验基础上用拟因子正交实验设计,找出了澄清猕猴桃原汁的最优条件为:用脱乙酰度80%的壳聚糖,加入量为0.4g/L,加入壳聚糖后果汁于40℃保温40min,果汁pH为自然pH值,壳聚糖澄清猕猴桃汁之后离心时间为30min;影响澄清猕猴桃汁的显著因素为壳聚糖的脱乙酰度、加入壳聚糖后果汁的保温时间和离心时间。The factors effect on photic degree a fter adding chitosan to kiwifruit ju ice such as the degree of deacetylation of chitosan,pH of kiwifruit juice,a nd keeping time on 47℃of juice after adding chitosan to fru it juice were investigated.Based on these experiment and orthogonal experiment design result,we fo und out the best condition of clarifing natural kiwifruit juice.The best condition is chitosan of 80%degree of deacetylation,0.4g /L adding admeasure of ch itosan,40℃keeping 40minutes and 30minutes centrifuge time.Signal factors that af fect the result of clarifing kiwifru it juice are the degree of deacetylation,tim e of keeping constant temperature af ter adding chitosan and centrifuge t ime.

关 键 词：猕猴桃 澄清 果汁 加工工艺 壳聚糖 正交实验 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]