摘要
采用五种不同方法(加酶法、明胶-硅胶法、果胶酶-明胶- 硅溶胶法、硅藻土法和果胶酶-壳聚糖法)对青皮甘蔗汁的 澄清进行研究。结果发现,果胶酶-明胶-硅溶胶澄清效果较 好,并对相应最佳处理条件提出建议(果胶酶0.03％,温度 45℃,时间3h;明胶0.06％,硅胶0.6％、pH5.5)。
ln this paper, five different methods for green-skinned sugarcane juice clarification were studied and compared. It was found that pectinase -glutin -silica gel clarification was comparatively more effective than other methods. The best conditions for enzyme treatment were: amount of pectinase 0.03% , temperature at 45℃ , heat treatment time of 3h; clarifier parameters were: glutin 0.06%, cilica gel of 0.6% and pH value of the juice was 5.5.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第2期134-136,共3页
Science and Technology of Food Industry
关键词
青皮甘蔗汁
澄清
方法比较
green-skinned sugarcane juice
clarification
comparison of methods
