红树莓果汁澄清剂的选择及澄清工艺的优化

以红树莓果汁为实验材料,选用壳聚糖、明胶、PVPP、果胶酶、皂土五种澄清剂对红树莓果汁进行单因素试验,以红树莓果汁的透光率为指标对比五种澄清剂的澄清效果;从中选择澄清效果较好的澄清剂,再通过正交优化试验筛选出红树莓果汁最佳的澄清工艺条件。结果表明,在单因素试验中,5种澄清剂对红树莓果汁都具有一定程度的澄清和脱色作用,壳聚糖和明胶的对红树莓果汁的澄清效果较好,PVPP和皂土次之,果胶酶的澄清效果不佳;通过正交优化试验和验证试验得出壳聚糖在质量浓度1.8 g/L、澄清温度40℃、澄清时间36 h的条件下澄清效果最佳,可以得到清澈透明且均一稳定,透光率达96.7%的红树莓果汁。该工艺可为红树莓资源的综合开发利用提供参考。

Selection of Red Raspberry Juice Clarifier and Optimization of Its Clarification Process

Using red raspberry juice as the experimental material,the single factor test of red raspberry juice was performed using five clarifying agents:chitosan,gelatin,PVPP,pectinase and bentonite. Using the transmittance of red raspberry juice as the index,the clarification effect of five clarifiers was compared,and the best clarification conditions of red raspberry juice were selected by orthogonal optimization test. The results showed that in the single-factor test,five clarifiers had a certain degree of clarifying and decolorizing effects on red raspberry juice,chitosan and gelatin had better clarifying effect on red raspberry juice,PVPP and bentonite were the second,and the clarification effect of pectinase was not good. Chitosan had the best clarification effect at a mass concentration of 1.8 g/L,a clarification temperature of 40℃ and a clarification time of 36 h through orthogonal optimization tests and verification tests. A clear,transparent and uniform red raspberry juice with a light transmission of 96.7% was obtained. The process can provide reference for the comprehensive development and utilization of red raspberry resources.