FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 184-187.

Previous Articles     Next Articles

Study on Clarification of Roselle Exrtract

 LI  Sheng-Feng, XU  Yu-Juan, YOU  Sheng, WU  Ji-Jun, TANG  Dao-Bang, WEN  Jing   

  1. Guangdong Open Access Laboratory of Agricultural Product Processing, Institute of Sericulture and Farm Produce Processing Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
  • Online:2008-03-15 Published:2011-08-24

Abstract: Clarification of roselle exrtract and the different clarification effects of pectinase, bentonite, glutin and chitosan were studied. Recommendatory clarification means is: first clarifying reaction at the condition of 0.125 g/L chitosan and 0.75 g/L glutin, normal temperature and time 3 h, then treatment at rotate speed 6000 r/min by disk centrifugal separator, and then kieselguhr filtration, and finally micro-filtration by hollow fiber microfiltration device (Φ0.45μm). In this way, clarifying roselle extract of transmittance 82.7% at 660 nm and 0.03 NTU(nephelometric turbidity units)can be gotten.

Key words:  , roselle; roselle extract; clarification; glutin clarificant; chitosan clarificant;