雪莲果汁澄清剂比较研究

为得到澄清的雪莲果汁,对5种澄清剂在雪莲果汁中的澄清效果进行了比较研究,通过比较果汁透光率、吸光度的变化,确定雪莲果汁适宜的澄清剂。试验结果表明：壳聚糖、明胶、果胶酶、单宁、硅藻土对雪莲果汁均有一定的澄清效果。其中,壳聚糖的澄清作用时间最短,澄清效果明显优于其它几种澄清剂,且对果汁品质无明显影响,其最适添加量为0.72g/L;明胶的适宜用量为1.44g/L,果胶酶为0.20g/L,单宁为0.96g/L,硅藻土为0.24g/L,这4种澄清剂的澄清效果差异并不显著。壳聚糖为雪莲果汁适宜的澄清剂。

Comparative studies on clarifiers for yacon juice

To obtain clear yacon juice,the clarifying effects of 5 clarifiers on it were studied,and by comparing the changes in light transmittance and absorbance,the optimum clarifier was determined.The results of experiments showed that chitosan,gelatin,pectinase,tannin and diatomite could all clarify the juice in some degree,among which chitosan,with the optimal dosage as 0.72 g/L,was superior to the others with the shortest time of clarification,distinctly better clarifying effect and no obvious influence on the quality of the juice.The optimal dosages of the other clarifiers were gelatin 1.44,pectinase 0.2,tannin 0.96 and diatomite 0.24 g/L.There was little difference in the clarifying effects of these 4 clarifiers.So,chitosan was the best clarifier for yacon juice.