菠萝果汁的浑浊及澄清机理的初步研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.10 菠萝果汁的浑浊及澄清机理的初步研究 潘叶，王娟，黄惠华 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：通过比较澄清前后菠萝汁中各种成分的变化以及起混物质的定性实验，分析壳聚糖/黄原胶澄清菠萝汁的机理。实验发现 菠萝汁的混浊物主要是蛋白质—多酚类型的混浊。菠萝汁沉淀物中含 30.65%的蛋白质；菠萝汁澄清后有 61.47%的蛋白质损失，有 58.11%的氨基酸损失。其中半胱氨酸澄清后减少95%，而占含量最高的脯氨酸也减少了70%；多酚有 13.19%的损失；单宁有59.28% 的损失；果胶有 49.99%的损失。通过添加单宁和明胶的起混实验证明：菠萝汁的浑浊沉淀，是由具有起混活性的多酚类（丹宁）和 蛋白质形成，主要为多酚类（丹宁）主导。因此去除其中的多酚类尤其是单宁成分，对于菠萝汁的澄清是关键。当壳聚糖和黄原胶相 互作用，两者比例达到大致2:1 时，可获得最好的澄清效果。 关键词：菠萝汁；澄清；浑浊；壳聚糖；黄原胶 文章篇号：1673-9078(2010)10-1071-1075 A Primary Study on the Clarification Mechanism of Pineapple Juice with Chitosan and Xanthan PAN Ye, WANG Jian, HUANG Hui-hua (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: The changes of biochemical ingredients in pineapple juice and supernatant liquor were determined to explore the clarification mechanism of pineapple juice by chitosan and xanthan. It was found that the precipitant contained 30.65% of proteins. After precipitation, the contents of soluble protein, amino acid, cysteine, proline, tannin, polyphenols and pectin reduced by 61.47%, 58.11%, 95%, 70%, 59.28 %, 13.19% and 49.99%, respectively. It was also found that the turbidity of pineapple juice mainly caused by protein and polyphenol. The best clarification effect of chitosan and xanthan was found with their ratio being of 2:1 ratio. Key words: pineapple juice; clarification; haze; chitosan; xanthan 饮料如果不经过澄清处理，加工成产品后放置一 风味而成为果汁加工的良好原料。然而，在菠萝澄清 段时期，通常会出现浑浊和沉淀现象。非微生物导致 果汁的贮藏和商品流通过程中，很容易出现混浊和沉 的浑浊沉淀，对于饮料的卫生与安全性通常都没有影 淀的现象。获得溶解性好、澄清度的菠萝果汁或浓缩 响，但是会影响到产品的感官品质和产品的档次。饮 汁有利于提