| 甘薯浓缩汁生产过程中澄清工艺的研究 |
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| 引用本文： | 罗仓学,李政浩.甘薯浓缩汁生产过程中澄清工艺的研究[J].食品科技,2010(4). |
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| 作者姓名： | 罗仓学 李政浩 |
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| 作者单位： | 陕西科技大学生命科学与工程学院; |
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| 基金项目： | 2009年陕西省自然科学基金项目(2009B07) |
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| 摘 要： | 为了解决甘薯浓缩汁生产过程中絮状物和沉淀,通过对果胶酶的响应曲面法的实验设计,得出果胶酶的最佳工艺条件。再通过添加硅藻土、纤维素酶、明胶、硅藻土和超滤等方法,除去引起浑浊的成分,以透光率为衡量指标,进而得到最佳澄清条件。
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| 关 键 词： | 甘薯浓缩汁 果胶酶 超滤 澄清 |
Study on the clarification process of sweet potato concentrated juice |
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| LUO Cang-xue,LI Zheng-hao.Study on the clarification process of sweet potato concentrated juice[J].Food Science and Technology,2010(4). |
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| Authors: | LUO Cang-xue LI Zheng-hao |
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| Affiliation: | LUO Cang-xue,LI Zheng-hao(Life Science , Engineering College,Shaanxi University of Science , Technology,Xi\'an 710021) |
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| Abstract: | In order to solve floccule and precipitation of sweet potato concentrated juice process.The experiment based on the Response Surface Methodology for pectinase experimental design,the optimum technological conditions for pectinase.Through adding diatomite,cellulose enzyme,gelatin,diatomite and ultrafiltration method,remove the composition,caused by turbidity transmittance,then get to measure the best clarification conditions. |
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| Keywords: | sweet potato concentrated juice pectinase ultrafiltration clarification |
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