刺梨浓缩果汁脱色技术的研究  

DECOLORIZATION TECHNIQUE FOR CONCENTRATED JUICE OF BUREJA GOOSEBERRY

作　　者：李忠海[1] 何明[1] 陈建华 聂长明 

机构地区：[1]中南林学院

出　　处：《经济林研究》1992年第1期36-39,共4页Non-wood Forest Research

摘　　要：本文系列研究了明胶,敏化剂R、稳定剂T、聚合三氯化铝对浓缩果汁的脱色作用,脱色效果好,脱色率达85.29％,主要营养素损失少、VC和总糖的保存率分别为85.00％、115.15％,脱色后的果汁清亮透明,色泽鲜艳,保存了原果汁的特有风味.A study was conducted to decolor the concentrated juice of bureja gooseberry ( Ribes burejense ) with the chemicals of gelatine, sensitizer R, stabilizer T, and polytrichloride aluminium. The experiment results showed that the method was very effective, and the decolorization percent amounted to 85.79. The conservation rate of vitamin C and total sugar was 85.00 and 115.15 percent, respectively. Limpid and transparent, the decolored juice didn't lose its special flavor.

关 键 词：刺梨 浓缩果汁 脱色技术 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]