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不同澄清剂对黄酒澄清效果的比较武汉食品工业学院食工系430022采用4种澄清剂做澄清实验，明胶、单宁、琼脂配制成1％浓度溶液，JA澄清剂按粉剂为100倍水及粉剂等量的冰醋酸制成1％浓度溶液，合桥牌澄清剂配成1％浓度的浓液，BATS及果胶酶均配成10％的溶液。从实验中可知，只有单宁和BATS对黄酒有澄清作用，单宁最低添加量为0．004％，BATS最低添加量为0．04％。考虑到黄酒的混浊受多种因素影响，进行了重复实验，由双重澄清实验结果看，不管先用哪一种澄清剂，后一种澄清剂仍有作用，但从沉淀物增加量上可看出，单宁的澄清效果优于B…     

三种澄清剂对枸杞酒澄清效果及其对枸杞多糖含量影响的研究

本文对皂土、壳聚糖、ZTC1 1澄清剂对枸杞酒澄清效果及其对枸杞多糖等各种成分含量的影响进行研究，结果表明皂土的澄清效果最好，透光率能达到95％以上，枸杞多糖的损失率在25．7％以下，蛋白质和总酚去除率可分别达到86．1％和44．6％。壳聚糖和ZTC1 1澄清剂的澄清速度快，壳聚糖澄清枸杞酒最大透光率为90．5％，多糖、蛋白质和总酚的最大去除率分别为15．1％、11．6％、8．8％。ZTC1 1澄清剂澄清后枸杞酒的最大透光率为91．45％，总多糖、蛋白、总酚的最大损失率分别为：30．3％、9．5％、16％。     

黑莓果汁饮料的研制

本文对黑莓果汁饮料的加工工艺和配方进行了研究，从而研制出色、香、味俱佳的黑莓果汁饮料，并着重地果汁的澄清性作了较为详细的研究和探讨，结果表明：室温下使用澄清剂Ｃ，浓度为１．５％时，果汁的澄清效果最佳。     

壳聚糖复合澄清剂对保健醋稳定作用的研究

中药保健醋的二次沉淀基本上属于非生物性浑浊，用壳聚糖与活性炭制成固体复合澄清剂，对保健醋进行澄清处理。结果表明，当复合澄清剂加入量为2．0g／100mL，室温搅拌20min，过滤可获得透明、稳定性较高的保健醋液，放置6个月无沉淀产生，有效物质损失率8．7％左右。     

壳聚糖和果胶酶在红葡萄酒澄清处理中的应用

本文研究了在红葡萄酒澄清处理中壳聚糖和果胶酶的使用剂量、澄清时间对澄清效果的影响，并通过正交试验，确定壳聚糖-果胶酶复合澄清剂的最佳澄清条件为果胶酶0．04％，壳聚糖0．04％，于20℃、自然pH条件下，澄清时间2．5h。壳聚糖-果胶酶复合澄清剂的应用，有效地提高了红葡萄酒的澄清度、稳定性及光学效果，澄清后的红葡萄酒感官质量明显优于单一澄清剂法。     

枣酒澄清剂的选择

大枣含有较多果胶质和蛋白质，浸提过程中果肉微粒与胶体物质易形成不溶于酒精的稳定性很强的固形物，不易过滤，使酒体浑浊。采用明胶、皂土、JA澄清剂、澄清剂2号、功能澄清剂作澄清实验比较，结果表明，JA澄清剂效果明显优于其他澄清剂，JA澄清剂最佳用量为0．04％。     

不同澄清剂在龙眼发酵酒中的应用

利用蛋清液、壳聚糖、皂土、干酪素4种澄清剂对龙眼发酵原酒进行澄清处理，测定龙眼原酒的吸光度值、透光率、酒度、高级醇、酸度和残糖量。结果表明，皂土的最佳添加量为1％皂土悬浮液4％(10ml酒液加0.4m1)；蛋清的最佳添加量为3％(0．3ml)；壳聚糖的最佳添加量为1％溶液4％(10ml酒液加0．4ml)；干酪素的最佳添加量为1％溶液2％(10ml酒液加0．2m1)。壳聚糖是最佳的澄清剂，澄清条件为：每10ml的原酒中加入0．4ml的1％壳聚糖溶液，澄清温度为14—16℃．澄清时间4—6d；蛋清液的效果与壳聚糖相近。(孙悟)     

刺梨果酒的澄清试验

以刺梨为原料生产的刺梨果酒，果香浓郁，营养丰富，深受人们的喜爱。但因刺梨含有较多胶体，成品酒往往混浊不清，易产生沉淀。为此，采用不同的澄清剂进行澄清试验，澄清后滤去沉淀物，使酒清亮透明，现将试验结果分述如下。1．材料与方法1．1材料：刺梨原酒、食用明胶、干酪素、琼脂、蜂蜜、比色管和吸管等。1．2试验方法食用明胶配成0．5％的溶液；干酪素配成1％的溶液；琼脂配成0．1％的溶液；蜂蜜配成10％的溶液，然后将上述4种澄清剂分别在刺梨原酒中按不同比例加入，摇匀静置，用肉眼观察澄清效果．2．实验结果试验结果分别列表如下…     

桃形李果汁饮料的研制

对桃形李果汁的提取、澄清及其饮料的研制进行了探讨。实验结果表明：桃形李果汁浸提可以采用0．15％果胶酶和0．05％纤维素酶浸提；澄清剂采用壳聚糖，剂量为0．25g/L。桃形李果汁饮料主要质量指标为：原果汁含量50％，糖度11％，酸度为0．48％（以柠檬酸汁）。     

鸡腿菇发酵酒生产工艺研究

以鸡腿菇为主要原料，采用发酵法生产鸡腿菇酒。正交实验确定发酵最佳条件为：发酵时间5d、发酵温度28℃、加糖量22％、酵母接种量10％；方差分析结果表明，用0．15％硅藻土＋0．2％明胶复合澄清剂对鸡腿菇发酵酒的澄清效果最佳。     

用高离子澄清剂G409浮升法清净糖浆

高离子澄清剂G409对糖浆有良好的脱色和除钙的效果。除了介绍G409的特性外，着重介绍了G409浮升法的基本原理、实验数据和糖厂应用举例及G409二次浮升法。认为本法可为糖厂带来优质成品和经济效益。     

蓝柑风味糖浆货架期预测模型的建立与评价

本文主要阐述了蓝柑风味糖浆货架期预测模型的研究过程及方法,对蓝柑风味糖浆储存过程中多维度品质变化、保藏期限等进行评估预测。在4、27、37 ℃的贮藏条件下,通过对感官指标、可溶性固形物含量、pH、还原糖含量、羟甲基糠醛（5-hydroxymethyl-furfural,HMF）等多项指标变化的逐一分析,结合动力学模型和Arrhenius方程,完成了货架期预测模型的构建。结果表明,以感官得分为80分、可溶性固形物含量为85%、pH为2、还原糖含量为100%、羟甲基糠醛含量为35 mg/kg作为蓝柑风味糖浆货架期的终点,在4 ℃冷藏条件下,蓝柑风味糖浆的理论货架期约为48个月;20 ℃室温条件下,蓝柑风味糖浆的理论货架期约为24个月,货架期终点蓝柑风味糖浆的品质出现不可接受的损失。蓝柑风味糖浆货架期预测模型的建立,为糖浆类产品货架期预测建模提供了新思路。     

几种澄清剂配方对葡萄汁质量的影响

利用活性炭，酪蛋白、膨润土，襄乙烯聚吡咯烷酮，ＰＯＬＹＧＥＬ．Ｗ等五种澄清剂，九个组合配方对玫瑰香葡萄汁进行澄清处理。研究了不同澄清剂配方对葡萄汁成分的影响，提出最佳的澄清剂配方。     

Corn Sweeteners in Ham Formulas

Corn sweeteners were compared with sucrose in cure formulas for hams. Thirty-six hams were randomly treated with nine sweetener treatments replicated four times. Combinations of sucrose, 55% high fructose corn syrup, 42% high fructose corn syrup, and high maltose corn syrup were used in brine formulas for pumping the hams. Sensory evaluations found no significant difference between sweetener type and sensory scores on color, flavor, tenderness, and overall satisfaction. However, ham weights appeared to be affected slightly by sweetener type. Sucrose produced greater ham yields at a 3% sweetener level. However, 55% high fructose corn syrup at 3.15% equalled the yield observed for sucrose. Forty-two percent high fructose corn syrup at greater than 3.3% solid level approached the yields observed for sucrose. Since sensory factors do not appear to be affected by corn syrup solids, only economic and yield factors need bc considered for their use in commercially produced hams.     

Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice

Storing fresh-cut apple slices in suitable fruit juice or sugar syrup is a general practice. However, application of this approach is mainly based on empirical knowledge, while systematic and comprehensive analyses of the relevant effects of this storage technique on keeping quality-related physiological properties of fresh-cut products is still missing. Hence, the aim of this study was to evaluate the impacts of complete immersion of fresh-cut apples in sugar syrup and fruit juice solution on respiratory behaviour and other relevant quality attributes (colour, tissue strength, and soluble solid and acidity). Sugar syrup and pure orange juice showed a high potential to store and protect fresh-cut apples. Results showed that only pure orange juice positively affected the produce quality by preventing browning effects. In addition, sugar syrup of 13.4–20% most effectively prevented browning of apple slices and guaranteed high product quality retention during storage. The application of different liquid media provides a practical means to prevent browning and maintain product quality.     

Review characterization of edible films formulated with sodium alginate and low-methoxyl pectin in osmotic dehydration applications

The aim of this work was to evaluate the behaviour of two edible films (sodium alginate and low-methoxyl pectin) under different osmotic conditions (solutions: sucrose, glucose syrup and maltodextrin; concentrations: 40 °Brix and 60 °Brix; temperature 40 °C and processing times: 0.5, 1 and 2 h). From the experimental water loss and solid uptake kinetics, effective diffusion coefficients and the dehydration performance ratio were obtained. The microstructural characteristics of the osmodehydrated films were also analysed using pear as a food matrix. The results showed that films osmodehydrated with maltodextrin and glucose syrup solutions presented higher dehydration performance ratio values than those osmodehydrated with sucrose. A reduction in the thicknesses of edible coatings was observed. The best formulation was sodium alginate 2% and calcium lactate 5% according to the microstructural analysis and structural integrity for at least up to 16 h of osmotic dehydration.     

DEVELOPMENT OF A SWEETENER FROM BLACK PLUM (VITEX DONIANA) FRUIT

The Black plum (Vitex doniana) fruit was studied in respect of the chemical composition of its edible pulp, and syrup produced by concentration of extracted juice. Organoleptic evaluation was also conducted on the developed syrup. The results show that the edible pulp of the fruit is acidic (PH 5.20), high in moisture (67.9%), sucrose (12.5%) and reducing sugar (7.3%), and fairly rich in vitamin C (28.5 mg/100 g). Temperature of water used for extracting juice from the pulp correlated positively with soluble solids (r=0.86), titratable acidity (r=0.91) and negatively with vitamin C (r=?0.61). The syrup contained higher reducing sugars (51.7%), lower moisture (25.0%), but similar sucrose (12.9%) content compared to the pulp. The soluble solids of the extracted juice and consequently the yield of the syrup varied with water temperature. An optimum temperature of 80°C gave 20% (w/w) syrup per pulp. The syrup compares favorably with sucrose in sensory properties in model foods.     

几种澄清剂对菠萝醋品质的影响

为提高菠萝醋的非生物稳定性,分别用不同量的明胶、琼脂、硅藻土、壳聚糖和PVPP等5种澄清剂对菠萝醋进行澄清处理,以比较其澄清效果。结果表明,不同澄清剂对菠萝醋的澄清效果不同,琼脂的澄清效果最好,其次为明胶和壳聚糖。当琼脂加量为0.20 g/L时,菠萝醋的透光率最大,达到98.2%,且对醋的总酸、总酯及VC含量等理化成分和风味无明显影响。     

黄冰糖低温浸渍茉莉花制备风味糖浆工艺优化

为明确黄冰糖对茉莉花风味糖浆得率的影响,本文以广西横县茉莉花为原料,利用黄冰糖低温浸渍茉莉花制备茉莉花风味糖浆,以茉莉花风味糖浆得率为考察指标,在单因素实验结果的基础上,通过响应面分析方法确定风味糖浆制备的最佳工艺,并分析了所得风味糖浆的品质。结果表明,最佳工艺条件为:浸渍时间130.0 h、花糖质量比1:1.2 g/g、黄冰糖粒度为0.780 mm过21目,此条件下茉莉花风味糖浆得率最大为39.82%。响应面法预测各因素对茉莉花风味糖浆得率的影响顺序为:浸渍时间>黄冰糖目数>花糖质量比。通过实验得到可溶性固形物含量高,酸度适中,水分含量低,色泽明亮,含有茉莉花天然的风味、颜色和一些热感营养成分,风味峰值较高,糖浆口感纯正的茉莉花风味糖浆,而且符合国家食品工业用浓缩液（汁、浆）的感官要求。