Food and Fermentation Industries >

2010 , Vol. 36 >Issue 04: 126 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.04.018

Food and Fermentation Industries

Technological Optimization and Effect Evaluation of Apple Cider Clarification by Chitosan

  • Xi Chao ,
  • Zhang Zan ,
  • Yan Zhenhua ,
  • Wei Guoqin ,
  • Dai Hongyi
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Online published: 2010-04-25

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Abstract

A study was carried out to clarify apple cider by chitosan with orthogonal design.The results showed that the proper dosage of chitosan was 1.0g/L,action time 0.5h and reaction temperature 20℃.Compared with the control,clarified cider by chitosan had lower contents of soluble protein and total polyphenols,lower contents of catechin,epicatechin,caffeic acid and Chlorogenic acid,and lower values of red color aberration,yellow color aberration and total color aberration.The values of soluble solids and total acid were kept invariant.

Key words： chitosan; apple cider; soluble protein; polyphenol; clarification

Cite this article

Xi Chao , Zhang Zan , Yan Zhenhua , Wei Guoqin , Dai Hongyi . Technological Optimization and Effect Evaluation of Apple Cider Clarification by Chitosan[J]. Food and Fermentation Industries, 2010 , 36(04) : 126 -129 . DOI: 10.13995/j.cnki.11-1802/ts.2010.04.018

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