壳聚糖和果胶酶对荸荠汁澄清效果的比较研究

摘要

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.%应用壳聚糖和果胶酶为澄清剂，从用量、pH 值和温度等方面对荸荠汁的澄清效果进行了比较研究，以期开发澄清的荸荠汁饮料。经过单因素实验和正交实验，结果表明：壳聚糖(Mr 为7.8×104)作为澄清剂的最佳工艺条件为壳聚糖1.0 g/L、温度45℃、pH =4；果胶酶作为澄清剂的最佳工艺条件为果胶酶0.048 g/L、温度45℃、pH=4。