不同澄清剂对西瓜汁澄清效果的研究

以西瓜汁为材料,研究不同浓度的壳聚糖、果胶酶、蜂蜜对西瓜汁澄清效果的影响。结果表明：每100mL西瓜汁添加30mg壳聚糖的西瓜汁透过率可达95.3%,且时间越长澄清效果越好,各营养指标除Vc以外,均与西瓜原汁接近;每100mL西瓜汁添加4mg果胶酶的西瓜汁透过率可达78.3%,可溶性固形物含量、还原糖含量损失严重;每100mL西瓜汁添加400mg洋槐蜜的西瓜汁透过率可达84.5%,各理化指标均与西瓜原汁接近,但易腐败。综合各项指标得出西瓜汁最佳的澄清剂为壳聚糖,最佳浓度为每100mL西瓜汁添加30mg壳聚糖。

The Effect of Different Clarificants on Clarification of Watermelon Juice

This paper elaborates on the effect of different concentrations of chitosan,pectinase and acacia honey on the clarification of watermelon juice.The results show that when every 100 mL of watermelon juice is added 30 mg of chitosan,the transmittance rate can reach up to 95.3% and the clarification effect is better when the time lasts longer,with every nutrition index except Vc close to the original juice’s.When added 4 mg of pectinase,the transmittance rate can reach up to 78.3%,but the content of soluble solid and reducing sugar is lost severely.When added 400 mg of acacia honey,the transmittance can reach up to 84.5% and the physical and chemical indexes are close to the original juice’s,but it is easy to rot.Therefore,the best clarificant to watermelon juice is chitosan and the best concentration is every 100 mL of watermelon juice with 30 mg of chitosan.