[1]王志清.聚乙烯吡咯烷酮对石榴汁澄清效果的影响[J].北方园艺,2013,37(20):120-122.
WANG Zhi-qing.Effect of Polyvinylpyrrolidone on the Pomegranate Juice Clarification[J].Northern Horticulture,2013,37(20):120-122.
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WANG Zhi-qing.Effect of Polyvinylpyrrolidone on the Pomegranate Juice Clarification[J].Northern Horticulture,2013,37(20):120-122.
聚乙烯吡咯烷酮对石榴汁澄清效果的影响
《北方园艺》[ISSN:1001-0009/CN:23-1247/S]
卷:
第37卷
期数:
2013年20期
页码:
120-122
栏目:
出版日期:
2013-10-30
- Title:
- Effect of Polyvinylpyrrolidone on the Pomegranate Juice Clarification
- 文章编号:
- 1001-0009(2013)20-0120-03
- 关键词:
- 聚乙烯吡咯烷酮(PVP); 石榴汁; 澄清
- Keywords:
- polyvinylpyrrolidone(PVP); pomegranate juice; clarification
- 分类号:
- TS 275.5
- 文献标志码:
- A
- 摘要:
- 以西昌本地产石榴为试材，通过单因素试验和正交实验设计,研究了不同用量聚乙烯吡咯烷酮（PVP）及不同澄清时间、温度处理对石榴果汁澄清效果的影响。结果表明：PVP用量为1.2～1.8 g/L、澄清温度为50～70℃、澄清时间12～24 h的工艺条件下澄清石榴果汁，浊度在10～11 NTU，果汁中的可溶性固形物含量和酸度基本不变。最佳工艺条件为澄清温度70℃，PVP用量1.6 g/L，澄清时间18 h，在此最佳工艺条件下澄清对石榴汁中花青素含量的影响较小。
- Abstract:
- Taking pomegranate that Xichang locally produced as material，by single factor experiment and orthogonal test design，the effect of different concentrations of polyvinylpyrrolidone(PVP) and different clarifying time and temperature on the pomegranate juice clarification were studied.The results showed that the soluble solids content and acidity in the juice would remain basically unchanged and the supernatant turbidity was in the range of 10~11 when pomegranate juice was clarified under the process conditions of the amount of PVP in 1.2~1.8 g/L，temperature from 50~70℃，the fining time 12~24 h；the optimum conditions for PVP to clarify pomegranate juice was as follows：the temperature was 70℃，the amount of PVP was 1.6 g/L，the clarification time was 18 h；the impact of clarification under the optimum conditions on the anthocyanins content of pomegranate juice was smaller.
参考文献/References:
[1]马齐,秦涛,王丽娥,等.石榴的营养成分及应用研究现状[J].食品工业科技,2007,28(2)：237-241. [2]Lansky E P，Newman R A．Punica granatum(pomegranate) and its potential?for prevention and treatment of inflammation and cancer[J]．Journal of Ethnopharmacology，2007，109(2)：177-206. [3]郭长江,韦京豫,杨继军,等.石榴汁与苹果汁改善老年人抗氧化功能的比较研究[J].营养学报,2007,29(3)：292-294. [4]徐铮奎.石榴汁有抗艾滋病作用[J].开卷有益·求医问药,2008(2)：51. [5]马婷芳,史铁钧.聚乙烯吡咯烷酮的性能、合成及应用[J].应用化工，2002，31(3)：16-19． [6]胡国华.功能性食品胶[Ｍ].北京:化学工业出版社，2004：362-364． [7]李月,陈锦屏.石榴果汁花青素的稳定性及其护色工艺研究[J].食品工业科技,2004,25(12)：74-76．
备注/Memo
作者简介：王志清（1954-），男，四川西昌人，本科，实验师，现主要从事园艺产品加工的研究工作。基金项目：四川省教育厅科研基金资助项目（08ZC014）。
更新日期/Last Update:
2014-08-27