旨在研究壳聚糖对葡萄汁澄清的效果。通过单因素实验可知,壳聚糖添加量0.6~0.8g/L,澄清温度为50~70℃,pH值为3.49,澄清时间为40~60 m in时,对葡萄汁澄清效果较好,正交实验对壳聚糖澄清葡萄汁适宜工艺:壳聚糖添加量0.8g/L,葡萄汁澄清温度为60℃,澄清时间为50 m in,pH选择葡萄汁的自然pH值3.49,其透光率可达92.3%。与原相比葡萄汁可溶性固形物含量、pH值基本不变,果胶和蛋白质大量清除,提高了葡萄果汁的稳定性。

The clarification of grape juice by means of chitosan was studied.The results from the test of single factor showed that the optimum chitosan amount,temperature,pH and clarification time was 0.6~0.8g/L,50~70℃,3.49 and 40~60min respectively for clarification of grape juice.The results from the orthogonal test showed that the optimum technological condition for clarification of grape juice was adding 0.8 g/L chitosan at 60℃for 50min and its transmittance of the clarified grape juice was up to 92.3%.Comparing with the original grape juice,the contents of soluble solids,pH were almost the same after clarification.Removing both the pectin and some proteins improved the stability of grape juice.