| 壳聚糖澄清荔枝果醋的研究 |
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| 引用本文： | 罗威,罗立新.壳聚糖澄清荔枝果醋的研究[J].饮料工业,2010,13(5):6-9. |
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| 作者姓名： | 罗威 罗立新 |
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| 作者单位： | 1. 湛江师范学院基础教育学院,广东湛江,524037
2. 华南理工大学生物科学与工程学院,广东广州,510640 |
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| 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。
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| 关 键 词： | 壳聚糖 澄清 果醋 荔枝 |
Research on clarification of litchi fruit vinegar using chitosan |
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| LUO Wei,LUO Li-xin.Research on clarification of litchi fruit vinegar using chitosan[J].Beverage Industry,2010,13(5):6-9. |
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| Authors: | LUO Wei LUO Li-xin |
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| Affiliation: | 1 College of Basic Education, Zhanjiang Normal University, Zhanjiang 524037, Guangdong, China 2 College of Biological Science and Technology, South China University of Technology, Guangzhou 510640, Guangdong, China) |
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| Abstract: | 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. |
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| Keywords: | chitosan clarification fruit vinegar litchi |
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