摘要
姜营养物质丰富,对人体健康极其有益。实验采用单宁、明胶、壳聚糖处理法对姜汁进行处理,通过测定姜汁的透光率及澄清后的姜汁热稳定性确定3种方法对姜汁澄清效果。结果表明:明胶添加量0.04‰,单宁添加量0.07‰,常温下静置1 h,此时姜汁的透光率可达到98.6%;壳聚糖添加量0.4‰,作用温度40℃,作用时间40 min,透光率为96.8%。经过壳聚糖-硅藻土结合法处理姜汁,透光率达99.2%。
The nutrients of ginger were rich and those were extremely beneficial to human health.In the paper,the ginger juice was treated by chitosan method and tannin-gelatin method.The effects were determined by detecting the transmittance and thermal stability of ginger juice.The results showed that the addition amount of gelatin 0.04‰,the addition amount of tannin 0.07‰,stand for 1.0 h at normal temperature.Under this condition,the transmittance of ginger juice could research 98.6%.The optimum conditions of chitosan treatment: the addition amount of chitosan 0.4‰,reaction time 40 min at 40 ℃.Under this condition,the transmittance of ginger juice could research 96.8%.After the chitosan-diatomite treatment,the transmittance of ginger juice could research 99.2%.
出处
《中国调味品》
CAS
北大核心
2010年第3期74-77,共4页
China Condiment
关键词
姜汁
澄清汁
加工工艺
ginger juice
clarified juice
processing technology