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食品研究与开发:2018,39(23):75-81
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澄清型葡萄汁工艺研究
梁彬,孙婵婵,张民
((天津科技大学食品工程与生物技术学院,天津300457))
Research on Technology of Clarified Grape Juice
LIANG Bin,SUN Chan-chan,ZHANG Min*
((Food Engineering and Biotechnology Institute of Tianjin University of Science and Technology,Tianjin 300457,China))
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投稿时间:2018-05-24    
中文摘要: 以维多利亚葡萄为原料,对澄清型葡萄汁的工艺流程进行优化,并研究红曲色素在澄清型葡萄汁中的应用。以榨汁率和褐变程度为指标,确定榨汁工艺为维生素C处理榨汁。以透光率T680为指标,研究壳聚糖、皂土、明胶以及果胶酶的澄清效果。发现当果胶酶的添加量为0.08 g/L时,葡萄汁的透光率最高,为(82.6±1.5)%。加入0.60 g/L的皂土(膨润土)进行吸附处理,于4℃放置4.5小时后,葡萄汁的透光率达到(93.8±2.7)%,且放置72小时后未见明显沉淀。透光率和色泽的感官评价结果为评价指标,确定红曲色素的添加量为80 mg/kg。采用玻璃瓶作为杀菌容器,采用无线温度记录器pvq/1tc进行葡萄汁杀菌曲线的测定。根据葡萄汁的pH值为(3.82±0.03),属于酸性食品范畴,采用霉菌为杀菌对象,确定灭菌公式为3′-10′/100℃(葡萄汁的初始温度为27℃)。
Abstract:Abstract:The process technology of a clarified grape juice was established and the application of Monascus pigment in clarified grape juice was studied by using Vitoria grape as raw material.The juicy process included traditional juice expressing method and juice extracting with Vc.Extract juice with Vc treatment was determined based on juicy rate and browning degree.The clarification effect of chitosan,bentonite,gelatin and pectinase was studied by using transmittance T680as an index.The results showed that the transmittance of grape juice was the highest(82.6%±1.5%)when the additive amount of pectinase was 0.08 g/L.The light transmittance of grape juice reached(93.8%±2.7%)after adding 0.60 g/L bentonite for 4.5 h at 4℃,and no obvious precipitation was found after 72 h.The addition amount of Monascus pigment was determined to be 80 mg/kg based on the sensory evaluation results of transmittance and color.Glass bottles were used as sterilization containers.And the germicidal curve of grape juice was determined by a wireless temperature recorder pvq/1tc.According to the pH of grape juice (3.82±0.03),which belongs to the category of acid food,the mould was considered to be the object of sterilization.And the sterilization formula is determined to be 3′-10′/100 ℃ (the initial temperature of grape juice was 27℃).
文章编号:201823013     中图分类号:    文献标志码:
基金项目:中国博士后科学基金资助项目(2017M610165)
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