壳聚糖对梨汁澄清效果研究初报

果汁澄清技术是果汁加工的关键技术之一。着重研究壳聚糖澄清梨汁的工艺参数及条件：通过单因素实验研究壳聚糖添加量、澄清时间、果汁温度对梨汁澄清度的影响，选出较合适的工艺参数：壳聚糖添加量0.20 g/L，澄清时间1.0h，果汁温度35℃；然后又通过正交实验对壳聚糖澄清梨汁的工艺条件进行优化。试验结果表明：在温度35℃、壳聚糖添加量为0.28g/L、澄清1.0h的条件下，所得梨汁透光率达到97%以上，梨汁澄清透明、色泽自然、梨香浓郁。

Study on Chitosan Clarification Technique of Pear Juice

Juice clarification technology is one of the key technologies for juice processing. The study focused on the clarification technique conditions of pear juice clarified by chitosan. Through the insertion of single-factor experiment studied chitosan’content, clarify time, the temperature of the juice to impact the pear juice clarify and selected appropriate parameters: chitosan were 0.20g/L, clarify time was 1h, the temperature of the juice was 35℃; By orthogonal experiments to clarify pear juice processes optimize conditions. The results showed that the optimum technological conditions of pear juice clarification by using35℃, chitosan were 0.28g/L and 1h, the transmittance was above 97%, with natural colour and good flavor.