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| 壳聚糖对酸樱桃果汁的澄清效果 | |
| 引用本文： | 张圆圆,王宝刚,冯晓元,纪淑娟,李文生,张开春. 壳聚糖对酸樱桃果汁的澄清效果[J]. 食品与发酵工业, 2012, 38(10): 91-95 |
| 作者姓名： | 张圆圆 王宝刚 冯晓元 纪淑娟 李文生 张开春 |
| 作者单位： | 1. 北京市农林科学院林业果树研究所,北京100093 沈阳农业大学食品学院,辽宁沈阳.,110866 2. 北京市农林科学院林业果树研究所,北京,100093 3. 沈阳农业大学食品学院,辽宁沈阳.,110866 |
| 基金项目： | 北京市农林科学院科技创新能力建设专项，公益性行业(农业)科研专项经费资助 |
| 摘 要： | 以壳聚糖为澄清剂对酸樱桃果汁进行澄清处理。在单因素试验的基础上,采用Box-Behnken响应面设计,研究了壳聚糖添加量、作用时间和作用温度对酸樱桃果汁澄清效果的影响。确定适宜的工艺参数是:壳聚糖添加量0.6 g/L、作用时间35 min、作用温度44℃。此工艺条件下处理的酸樱桃果汁,浊度为0.37 NTU,可溶性固形物含量为12.0%,果胶未检出。 |
| 关 键 词： | 壳聚糖 酸樱桃 果汁 澄清 |
Study on Clarification Effects of Chitosan on Sour Cherry Juice |
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| Zhang Yuan-yuan,Wang Bao-gang,Feng Xiao-yuan,Ji Shu-juan,Li Wen-sheng,Zhang Kai-chun. Study on Clarification Effects of Chitosan on Sour Cherry Juice[J]. Food and Fermentation Industries, 2012, 38(10): 91-95 | |
| Authors: | Zhang Yuan-yuan Wang Bao-gang Feng Xiao-yuan Ji Shu-juan Li Wen-sheng Zhang Kai-chun |
| Affiliation: | 1(Institute of Forestry and Pomology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100093,China) 2(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China) |
| Abstract: | The clarification treatment of sour cherry juice using chitosan as clarifying agent was studied.Based on single-factor experiments,Box-Behnken experimental design was used to explore the clarification effects of chitosan amount,reaction time and temperature on sour cherry juice.The optimal operation conditions were: chitosan amount 0.6 g/L,reaction time 35 min,temperature 44℃.Under these conditions,the turbidity was 0.37 NTU,soluble solid content was 12.0% and pectin was not detected. |
| Keywords: | chitosan sour cherry juice clarification |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |