| 壳聚糖澄清西番莲果汁的研究 |
| |
| 引用本文： | 梁茂雨,纵伟,赵光远.壳聚糖澄清西番莲果汁的研究[J].安徽农业科学,2007,35(4):1113-1114,1155. |
| |
| 作者姓名： | 梁茂雨 纵伟 赵光远 |
| |
| 作者单位： | 1. 漯河市食品工业学校,河南漯河,462000;2. 郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
| |
| 摘 要： | 用壳聚糖对西番莲果汁进行澄清试验,研究壳聚糖用量、pH值、温度等工艺条件对果汁澄清效果的影响.通过正交试验确定壳聚糖澄清西番莲果汁的最适工艺条件为:壳聚糖用量1.2 g/L、温度45 ℃、pH值3.5、反应时间1.5 h,澄清后果汁透光率达91.13%,果汁中的营养损失较小.
|
| 关 键 词： | 西番莲果汁 壳聚糖 澄清 |
| 文章编号： | 0517-6611（2007）04-01113-02 |
| 修稿时间： | 2006-10-30 |
Study on Chitosan Clarification Technology of Passionflower Juice |
| |
| LIANG Mao-yuet el.Study on Chitosan Clarification Technology of Passionflower Juice[J].Journal of Anhui Agricultural Sciences,2007,35(4):1113-1114,1155. |
| |
| Authors: | LIANG Mao-yuet el |
| |
| Institution: | Luohe Food Industry School, Luohe, Henan 462000 |
| |
| Abstract: | The chitosan clarification technology of passionflower juice was studied in the paper.The results showed that the optimal condition of chitosan clarification on passionflower juice was:chitosan dosage 1.2 g/L,pH 3.5,temperature 45 ℃ and time 1.5 h.The transmittance of clear juice under this condition was up to 91.1%,and the nutrient ingredients were almost not destroyed. |
| |
| Keywords: | Passionflower juice Chitosan Clarification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
