摘要
采用活性炭-超声波联合处理脱除法与明胶脱除法两种方法对岗稔果汁进行脱涩处理。以单宁脱除率及花色苷保留率为指标,比较两种方法的脱涩效果。并在单因素实验的基础上,应用响应面法优化脱涩工艺条件。结果表明:明胶脱除法的单宁脱除率、花色苷保留率均高于活性炭-超声波联合处理脱除法,其最佳脱涩工艺条件为:明胶添加量为1.2%,作用温度51℃,处理42min,此时单宁脱除率达到48.72%,花色苷的保留率为53.11%。
Activated carbon combined with ultrasound and gelatin method were used on de-astringency technology of RhodomyrtusTomentosa （Ait.） Hassk juice. For the determination of tannin removal rate and anthocyanin retention ,the de-astringency effect were compared.The experimental results showed that gelatin method was the better.And based on the single-factor experiment,the de-astringency technology were optimized by using Box- Behnken central combination design.The results showed that the optimum de-astringency conditions were as followed：gelatin dosage 1.2% ,temperature 51℃, reaction time 42min, and the tannin removal rate reached to 48.72%, andanthocyanin retention reached to 53.11 % .
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第7期224-227,176,共5页
Science and Technology of Food Industry
基金
国家自然基金面上项目(81372994)
韶关学院大学生创新创业训练项目(sycxcy2014-057)
关键词
岗稔
脱涩
单宁
花色苷
Rhodomyrtustomentosa（ Ait. ） Hassk
de-astringency
tannin
Anthocyanin
