摘要
以凹土和壳聚糖为原料负载后作为复合澄清剂,在单因素实验的基础上,以姜汁透光率为考察指标,研究超声处理对姜汁澄清效果的影响,通过响应面法对姜汁澄清工艺进行优化,并以色泽、透光率、可溶性固形物含量、总酚含量、姜辣素含量、蛋白质含量为指标,对比了超声辅助凹土-壳聚糖澄清法与其他澄清方法对姜汁澄清效果及品质的影响。结果显示,超声辅助凹土-壳聚糖复合澄清剂澄清姜汁的最佳工艺条件为:超声时间10 min、超声温度54℃、超声功率160 W。在此优化条件下,姜汁的透光率达96.78%±0.56%以上。对比不同澄清方法发现,超声辅助凹土-壳聚糖澄清法所得澄清姜汁色泽浅、透光率高、姜辣素含量最高,且差异显著(P<0.05);而影响姜汁稳定性的总酚含量及蛋白质含量最低,与其它三种方法差异显著(P<0.05);可溶性固形物含量与其它方法相比差异性甚小。
The effect of ultrasonic treatment on the clarification of ginger juice was investigated and the clarification process was optimized by using attapulgite and chitosan as compound clarifier. And,the effects of different clarification methods on the clarification effect and quality of ginger juice were compared with color,light transmittance,soluble solids contents,total phenol contents,gingerol contents and protein contents. Results showed that the optimum conditions of ultrasonic assisted attapulgite-chitosan compound for clarifying ginger juice were as follows:Ultrasonic time 10 min,ultrasonic temperature 54 ℃ and ultrasonic power 160 W. The light transmittance of ginger juice was more than 96.78%±0.56% under this condition. Comparing with different clarification methods,the ginger juice clarified by ultrasonic assisted attapulgite-chitosan compound clarifier had light color,high light transmittance and highest gingerol contents,and the differences were significant(P<0.05). However,the contents of total phenols and protein which affect the stability of ginger juice was the lowest,which was significantly(P<0.05)different from the other three methods. And the contents of soluble solids was not different from other methods.
作者
黄硕
周文红
卢艺惠
毕艳红
王朝宇
白青云
印雯琪
仲雨晴
HUNAG Shuo;ZHOU Wen-hong;LU Yi-hui;BI Yan-hong;WANG Zhao-yu;BAi Qing-yun;YIN Wen-qi;ZHONG Yu-qing(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huai'an 223003,China)
出处
《食品工业科技》
CAS
北大核心
2020年第2期140-145,共6页
Science and Technology of Food Industry
基金
江苏省青蓝工程优秀青年骨干教师项目
江苏省“六大人才高峰”高层次人才项目(SWYY-011,YY-061)
关键词
凹土
壳聚糖
姜汁
澄清
attapulgite
chitosan
ginger juice
clarification
