摘要
比较了4种澄清剂对桑椹汁澄清效果及理化成分的影响。结果表明，单一使用700mg／L膨润土、160mg／L果胶酶、200mg／L酪蛋白和50mg／L聚乙烯聚吡咯烷酮（PVPP）。在3～5C下澄清18h对桑椹汁的澄清效果较好；单一使用500mg／L膨润土、40mg／L果胶酶、50mg／L PVPP对降低桑椹汁中可溶性蛋白含量的效果较显著；单一使用400mg／L膨润土、300mg／L酪蛋白、80mg／L果胶酶和200mg／L PVPP对降低桑椹汁中单宁含量的效果较好；单一使用700mg／L膨润土、160mg／L 果胶酶、300mg／L 酪蛋白、150mg／L PVPP对降低桑椹汁中花色素苷含量的效果显著。
This paper compared the clarification effect and physical-chemical compositions of mulberry juice,and the results showed it produced better clarification result to use 700 mg/L Bentonite,160 mg/L Pectinase, 200 mg/L Casein,50 mg/L PVPP singly at 3-5 ℃ for 18 hours. Clarificants reducing contents of soluble protein,tannins and anthocyanin remarkably were at different concentrations. The sole use of 500 mg/L Bentonite,40 mg/L Pectinase and 50 mg/L PVPP could reduce the content of soluble protein obviously in mulberry juice; 400 mg/L Bentonite, 80 mg/L Pectinase, 300 mg/L Casein and 200 mg/L PVPP could reduce the content of tannins obviously in mulberry juice ;700 mg/L Bentonite, 160 mg/L Pectinase, 300 mg/L Casein and 150 mg/L PVPP could reduce the content of anthocyanin obviously in mulberry juice.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2006年第4期110-112,116,共4页
Journal of Northwest A&F University(Natural Science Edition)
基金
科技部"科技成果重点推广计划项目"(2004EC000317)
关键词
澄清剂
桑椹汁
澄清效果
理化成分
clarificant
mulberry juice
clarification effect
physical-chemical composition
