FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 267-270.

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Effect of Chitosan on Clarification of Mulberry Juice

 ZHAO  Yan-Hua, TIAN  Cheng-Rui, WANG  Yuan-Yang, ZHOU  Hao, QIN  Li-Hu   

  1. 1.Department of Food Engineering, Shaanxi Normal University;2.Xi’an Sea-Star Modern F & B. CO. Ltd.;3.Xi’an Dairy Science Research Department
  • Online:2005-08-15 Published:2011-09-19

Abstract: Processed mulberry juice has the longest absorbing wavelength in 720nm. The results of the study of clarification of mulberry juice by means of chitosan showed that transmittance was over 80% and the amount of soluble solid content and Vc was remained almost unchangeable when the amount of chitosan was at 0.4~0.7g/L,the temperature at 35~55℃ and the pH at 2.5~4.5, After the orthogonal trial, the optimum technological conditions for mulberry juice clarification by using chitosan were 0.6g/L, 45℃and pH4.5.

Key words: chitosan, mulberry juice, clarification