作　　者： ; ;

机构地区： 湛江师范学院基础教育学院

出　　处： 《饮料工业》 2010年第5期6-9,共4页

摘　　要： 研究了壳聚糖对荔枝果醋的澄清效果,测定了荔枝果醋澄清前后主要成分的变化。经过单因素试验和正交试验,壳聚糖澄清荔枝果醋的最佳工艺条件确定为:壳聚糖用量5g/L、澄清处理pH3.5、澄清处理时间8h、澄清处理温度30℃。在此最佳工艺条件下,壳聚糖对荔枝果醋有良好的澄清效果,可以较好地降低荔枝果醋中蛋白质和单宁的含量,从而有效地改善其贮藏稳定性。 The effect of clarifying litchi fruit vinegar using chitosan was investigated, and changes in the major components in it before and after clarification were detected. Through single-factor and orthogonal experiments, the optimum technological conditions of clarifying litchi fruit vinegar using chitosan were determined as： chitosan 5 g/L, pH 3.5, 8 h and 30℃. Under such conditions, litchi fruit vinegar was well clarified with protein and tannin effectively removed so as to improve its storage stability.

关 键 词： 壳聚糖 澄清 果醋 荔枝

领　　域： [生物学]