食品与发酵工业2012，Vol.38Issue(10)：91-95,5.
壳聚糖对酸樱桃果汁的澄清效果
Study on Clarification Effects of Chitosan on Sour Cherry Juice
摘要
Abstract
The clarification treatment of sour cherry juice using chitosan as clarifying agent was studied. Based on single-factor experiments, Box-Behnken experimental design was used to explore the clarification effects of chitosan amount, reaction time and temperature on sour cherry juice. The optimal operation conditions were: chitosan amount 0.6 g/L, reaction time 35 min, temperature 44℃. Under these conditions, the turbidity was 0.37 NTU, soluble sol- id content was 12.0% and pectin was not detected.关键词
壳聚糖/酸樱桃/果汁/澄清Key words
chitosan/sour cherry/juice/clarification分类
轻工纺织引用本文复制引用
张圆圆,王宝刚,冯晓元,纪淑娟,李文生,张开春..壳聚糖对酸樱桃果汁的澄清效果[J].食品与发酵工业,2012,38(10):91-95,5.基金项目
北京市农林科学院科技创新能力建设专项 （）
公益性行业（农业）科研专项经费资助 （）
