“两级絮凝”对富士苹果汁的澄清效果

【摘要】 以壳聚糖为一级絮凝剂、“FH絮凝剂”为二级絮凝剂,对富士苹果汁进行“两级絮凝”澄清,澄清时间不超过30min,絮凝处理后的果汁可直接进行“整体过滤”,不需要沉淀过程,滤出物重量仅占澄清前果汁的1%左右,果汁透光率大于95%,无后浑浊现象,澄清过程对果汁主要成分无明显影响。更多还原

【Abstract】 Fuji apple juice could be clarified by ″Two-step flocculation″, in which chitosan was used for the first step and FH-flocculation agent for the second. In this way, the juice treated could be directly filtered without precipitation. The residue was less than 1% of the original juice, the transmittance of juice was over 95%, the juice was not cloudy during its shelf life, the clarifying time was less than 30min, and the clarifying treatment has no significant effect on main ingredients of juice.更多还原