湖北工程学院学报2016，Vol.36Issue(6)：15-19,5.
壳聚糖和果胶酶对荸荠汁澄清效果的比较研究
Chitosan and Pectinase to Clarify the Role of Water Chestnut Juice
摘要
Abstract
Usually,the sensory quality and flavor of water chestnut juice were influenced by its colloi-dal particles and cloudy condition.In order to develop the clear water chestnut juice beverage,the wa-ter chestnut juice clarification process conditions were mainly examined in this paper.The chitosan and pectinase were used as clarifying agent,the dosage,pH and temperature,etc.For the sake of comparison,the single factor experiment and orthogonal experiment were conducted,and the results showed that chitosan (Mr = 7.8 × 10 4 )could be as the best technological conditions for clarifying a-gent:chitosan 1.0 g/L,temperature 45 ℃,pH = 4.And pectic enzyme could be as the best techno-logical conditions for clarifying agent:pectinase 0.048 g/L,temperature 45 ℃,pH = 4.关键词
荸荠汁/壳聚糖/果胶酶/澄清/透光率Key words
water chestnut juice/chitosan/pectinase/clarify/transmittance分类
轻工纺织引用本文复制引用
匡银近,徐诗园,覃彩芹..壳聚糖和果胶酶对荸荠汁澄清效果的比较研究[J].湖北工程学院学报,2016,36(6):15-19,5.基金项目
国家自然科学基金资助项目(31371750) （31371750）
