食品科学 ›› 1997, Vol. 18 ›› Issue (6): 31-33.

• 食品科学 • 上一篇    下一篇

果汁、菜汁澄清方法的比较研究

 徐金祥,  刘秀凤, 郑祖利, 牟广军, 高艳芬,  朱成茹   

  1.  河北农业技术师范学院
  • 出版日期:1997-06-15 发布日期:2011-12-19

XU  Jin-Xiang,   Liu-Xiu-Feng, ZHENG  Zu-Li, MOU  Guang-Jun, GAO  Yan-Fen,   Zhu-Cheng-Ru   

  • Online:1997-06-15 Published:2011-12-19

摘要:  用物理和化学方法对几种果菜汁进行澄清研究。结果表明:甲壳素对胡萝卜汁、桔子汁、西瓜汁、大红萝卜汁及苹果汁澄清效果显著,透光率达85%以上。甘草汁仅对大红萝卜汁及苹果汁具有澄清作用透光率达85%以上。离心分离法澄清6种果菜汁,透光率均达82%以上。

关键词:  , 果菜汁, 澄清, 甘草, 甲壳素, 透光率

Abstract:  Some physical and chemical clarificate methods used in a few fruit and vegetable juices are studied. The results indicated that chitosan significantly affected clarification of carrot juice, orange juice, watermelon juices, red radish juice, and apple juice, and the juice transmittancy was over 85%. Licorice only significantly affected clarification of red radish juice and apple juice, and the juice transmittancy was over 85 %. The transmittancy of all above juices treated by separation by centrifugati0n was over 82%.

Key words: Fruit and vegetable juice, Clarification, Licorice, Chitosan, Transimittancy