摘要
通过对澄清速度障碍因素的分析,提出了“两级絮凝”的快速澄清构想;经过大量试验,筛选出以壳聚糖为一级絮凝剂、以“复合阴离子絮凝剂”为二级絮凝剂的两级絮凝组合,实现了果汁快速澄清;果汁经”两级絮凝”处理后可”整体过滤”,不需要沉淀过程;滤出物重量占澄清前样品的1%以下,果汁透光率大于95%,无后浑浊现象;澄清时间不大于30min,澄清过程对果汁主要成分和风味均无明显影响。
The idea to attain a faster clarifying speed, named as“two-level flocculation”, was put forward through analysis of the factors unfavorable for enhancement of clarifying speed. The suitable combination of flocculating was chosen, which Chitosan was used for the first level and FH-flocculant for the second. The juice treated by means of“two-level flocculation” could be directly filtered, without the process of precipitating. This method was named as“whole filtering method”. The weight of residue was less than 1% of the original juice, the transmittance of juice was over 95%, the juice was not cloudy in its shelf life, the clarifying time was less than 30min, and the clarifying treatment has no negative effect on main ingredients and flavor of juice.
出处
《食品与机械》
CSCD
北大核心
2005年第6期71-72,92,共3页
Food and Machinery
基金
河北省教育厅资助课题(项目编号:953213)
关键词
果汁
澄清
絮凝
快速澄清
Fruit juice
Clarification
Flocculation
High-speed clarification
