| 荸荠汁澄清工艺 |
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| 引用本文： | 张莉,陈从贵,刘进杰,赵学东.荸荠汁澄清工艺[J].食品工业,2003(2). |
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| 作者姓名： | 张莉 陈从贵 刘进杰 赵学东 |
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| 作者单位： | 合肥工业大学生物与食品工程学院，合肥工业大学生物与食品工程学院，合肥工业大学生物与食品工程学院，合肥工业大学生物与食品工程学院 合肥 230069，合肥 230069，合肥 230069，合肥 230069 |
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| 摘 要： | 荸荠汁由于含有多种胶体微粒而呈浑浊态,影响其感官品质。本文旨在研究荸荠汁澄清工艺,开发澄清的荸荠汁饮料。结果表明:添加适量的蜂蜜、琼脂和壳聚糖,均能产生良好的澄清效果,最佳澄清剂宜选择0.005％的琼脂。
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| 关 键 词： | 荸荠汁 澄清 工艺 |
Study on clarification of water chestnut juice |
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| Zhang Li et. al..Study on clarification of water chestnut juice[J].The Food Industry,2003(2). |
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| Authors: | Zhang Li et al |
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| Affiliation: | Zhang Li et. al. |
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| Abstract: | The sensory quality of the water chestnut juice was influenced by its turbid state caused from colloidal granule. The new clarifying technique of the water chestnut juice was studied. Results show that better clarifying effects can be obtained by adding honey, agar and chitosan respectively, the optimum clarifier is 0.005 % agar solution. |
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| Keywords: | water chestnut juice clarification technique |
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