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投稿时间：2017-09-19
投稿时间：2017-09-19
中文摘要: 为制备稳定、澄清透明且营养丰富的红枣汁，将干枣经果胶酶浸提后得到红枣汁。用果胶酶、壳聚糖、硅藻土和膨润土澄清处理红枣汁，以透光率、色泽、贮藏稳定性为指标，比较其澄清效果，研究澄清工艺，并比较澄清前后枣汁的主要营养成分。结果表明：壳聚糖处理后的枣汁，其透光率可达98%以上，亮度最强，L值为51.15±0.16，贮藏一个月后浊度最低，为0.88±0.04；壳聚糖澄清处理后可溶性固形物、总糖和VC含量保存率较高，均在90%以上。
Abstract:The technology of jujube juice by pectinase liquefaction was studied in order to increase the transmittancy of juice and the content of nutrients.Four clarification methods，pectinase，chitosan，diatomite and bentonite，were treated with the jujube juice in order to study the clarification methods on jujube juice.Changes of main nutrients of jujube juice before and after the clarification were determined.The results showed as following：After jujube juice was clarified by chitosan the transparency of jujube juice over 98%，L value was 51.15±0.16；and the lowest turbidity was 0.88±0.04.The clarification effects of chitosan survives the soluble solid，total sugar and VC，which were over 90%，respectively.
keywords: jujube juice clarification chitosan diatomite bentonite
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