以壳聚糖为澄清剂对酸樱桃果汁进行澄清处理。在单因素试验的基础上,采用Box-Behnken响应面设计,研究了壳聚糖添加量、作用时间和作用温度对酸樱桃果汁澄清效果的影响。确定适宜的工艺参数是:壳聚糖添加量0.6 g/L、作用时间35 min、作用温度44℃。此工艺条件下处理的酸樱桃果汁,浊度为0.37 NTU,可溶性固形物含量为12.0%,果胶未检出。
The clarification treatment of sour cherry juice using chitosan as clarifying agent was studied.Based on single-factor experiments,Box-Behnken experimental design was used to explore the clarification effects of chitosan amount,reaction time and temperature on sour cherry juice.The optimal operation conditions were: chitosan amount 0.6 g/L,reaction time 35 min,temperature 44℃.Under these conditions,the turbidity was 0.37 NTU,soluble solid content was 12.0% and pectin was not detected.
