| 壳聚糖与黄原胶对菠萝汁澄清效果的研究 |
| |
| 引用本文： | 潘叶,黄惠华.壳聚糖与黄原胶对菠萝汁澄清效果的研究[J].食品工业科技,2010(1). |
| |
| 作者姓名： | 潘叶 黄惠华 |
| |
| 作者单位： | 华南理工大学食品工程与科学系,广东广州,510641 |
| |
| 基金项目： | 广东省教育部产学研结合项目(2007B090100009); 广东省关键领域重点突破项目(2008A024200003) |
| |
| 摘 要： | 以浊度、色差和透光率为指标,壳聚糖和黄原胶为澄清剂,研究了壳聚糖/黄原胶对菠萝汁的澄清效果,确定了最佳的工艺参数,并在单因素实验的基础上,通过正交实验,得出澄清菠萝汁的最适工艺为:温度35℃,时间70min,壳聚糖(10g/L)与黄原胶(10g/L)的比例1∶1,果汁pH3.4,验证实验结果表明,此时浊度为0.93NTU,透光率高达98.5%,菠萝汁的色差b*=14.47,在此工艺条件不但能得到满意的澄清效果,还能呈现菠萝原汁的亮黄色。
|
| 关 键 词： | 菠萝汁 澄清 壳聚糖 黄原胶 |
Study on the clarification of pineapple juice with chitosan and xanthan |
| |
| PAN Ye,HUANG Hui-hua.Study on the clarification of pineapple juice with chitosan and xanthan[J].Science and Technology of Food Industry,2010(1). |
| |
| Authors: | PAN Ye HUANG Hui-hua |
| |
| Affiliation: | PAN Ye,HUANG Hui-hua(Department of Food Science , Technology,South China University of Technology,Guangzhou 540641,China) |
| |
| Abstract: | The clarification effects of chitosan and xanthan gum on pineapple juice were studied.The technology parameters of clarification were optimized in the experiment. Based on the orthogonal test, under such conditions as the treatment temperature 35℃,the treatment time 70min,the concentration of chitosan und xanthan gum was 1:1 and pH 3.4,the turbidity of clarified pineapple juice was decreased to 0.93NTU, the transmittance was 98.5% and chromatic aberration b~*=14.47. |
| |
| Keywords: | pineapple juice clarification chitosan xanthan |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
