【摘要】 比较了4种澄清剂对桑椹汁澄清效果及理化成分的影响。结果表明,单一使用700 m g/L膨润土、160 m g/L果胶酶、200 m g/L酪蛋白和50 m g/L聚乙烯聚吡咯烷酮(PVPP),在3~5℃下澄清18 h对桑椹汁的澄清效果较好;单一使用500 m g/L膨润土、40 m g/L果胶酶、50 m g/L PVPP对降低桑椹汁中可溶性蛋白含量的效果较显著;单一使用400 m g/L膨润土、300 m g/L酪蛋白、80 m g/L果胶酶和200 m g/L PVPP对降低桑椹汁中单宁含量的效果较好;单一使用700 m g/L膨润土、160 m g/L果胶酶、300 m g/L酪蛋白、150 m g/L PVPP对降低桑椹汁中花色素苷含量的效果显著。更多还原

【Abstract】 This paper compared the clarification effect and physical-chemical compositions of mulberry juice,and the results showed it produced better clarification result to use 700 mg/L Bentonite,160 mg/L Pectinase,200 mg/L Casein,50 mg/L PVPP singly at 3-5 ℃ for 18 hours.Clarificants reducing contents of soluble protein,tannins and anthocyanin remarkably were at different concentrations.The sole use of 500 mg/L Bentonite,40 mg/L Pectinase and 50 mg/L PVPP could reduce the content of soluble protein obviously in mulberry juice;400 mg/L Bentonite,80 mg/L Pectinase,300 mg/L Casein and 200 mg/L PVPP could reduce the content of tannins obviously in mulberry juice;700 mg/L Bentonite,160 mg/L Pectinase,300 mg/L Casein and 150 mg/L PVPP could reduce the content of anthocyanin obviously in mulberry juice.更多还原