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| 山查汁澄清工艺的研究 | |
| 引用本文： | 姚艾东,颜栋美,李燕.山查汁澄清工艺的研究[J].饮料工业,2001,4(2):32-35. |
| 作者姓名： | 姚艾东 颜栋美 李燕 |
| 作者单位： | 1. 郑州粮食学院食工系河南郑州 450052 2. 广西大学生物技术与糖业工程学院广西南宁 530004 3. 大连市食品研究所辽宁大连 116031 |
| 摘 要： | 针对山楂汁本身的特有成分，研究了果胶酶、明胶、壳聚糖、蜂蜜、甘草汁等澄清剂对山楂汁的澄清效果，试验结果表明，采用壳聚糖的澄清效果最为理想，其澄清速度快，用量少，产品在贮藏期间稳定，风味好。 |
| 关 键 词： | 山楂 澄清 果汁饮料 生产工艺 壳聚糖 |
| 修稿时间： | 2001年12月24 |
A study on the technology for the clarification of haw juice |
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| Yao Aidong,Yan Dongmei,Li Yan.A study on the technology for the clarification of haw juice[J].Beverage Industry,2001,4(2):32-35. | |
| Authors: | Yao Aidong Yan Dongmei Li Yan |
| Affiliation: | Yao Aidong Department of Food Engineering,Zhengzhou Institute of Grains Zhengzhou,Henan 450052 Yan Dongmei College of Biotechnology and Sugar Engineering,Guangxi University Nanning,Guangxi 530004 Li \ Yan Dalian Foodstuffresearch In |
| Abstract: | Taking into account the peculiar constituents in haw juice, the authors studied and compared the clarification effects of different clarifiers including pectinase, gelatin, chitosan, honey and liquorice juice. The results indicated that the effect of chitosan was best, which was characterized by rapid clarification, less dosage, and the satisfactory flavour and stability of products when stored. |
| Keywords: | haw beverage clarification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |