| 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700 mg/L膨润土、160 mg/L果胶酶、200 mg/L酪蛋白和50 mg/L聚乙烯聚吡咯烷酮（PVPP）。在3～5 C下澄清18 h对桑椹汁的澄清效果较好；单一使用500 mg/L膨润土、40 mg/L果胶酶、50 mg/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400 mg/L膨润土、300 mg/L酪蛋白、80 m/L果胶酶和200 mg/L PVPP对降低桑椹汁中单宁含量的效果较好；单一使用700 mg/L膨润土、160 mg/L 果胶酶、300 mg/L 酪蛋白、150 mg/L PVPP对降低桑椹汁中花色素苷含量的效果显著。 |
| 关键词: 澄清剂 桑椹汁 澄清效果 理化成分 |
| DOI： |
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| 基金项目:科技部“科技成果重点推广计划项目”(2004EC000317) |
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| Clarification effect of different clarificants and physical-chemical compositions of mulberry juice |
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| Abstract: |
| 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. |
| Key words: clarificant mulberry juice clarification effect physical-chemical composition |
