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題名 | 利用幾丁聚醣脫酸葡萄柚汁=Deacidification of Grapefruit Juice with Chitosan |
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作者 | 阮進惠; 吳貞誼; | 書刊名 | 食品科學 |
卷期 | 23:4 1996.08[民85.08] |
頁次 | 頁509-519 |
分類號 | 463.843 |
關鍵詞 | 葡萄柚汁; 脫酸; 幾丁聚醣; 去乙醯程度; Grapefruit juice; Deacidification; Chitosan; Degree of deacetylation; |
語文 | 中文(Chinese) |
中文摘要 | 本研究利用幾丁聚醣進行葡萄柚汁之脫酸,並探討其影響脫酸因子,如幾丁聚醣之顆粒大小,幾丁聚醣之去乙醯程度和濃度及反應時間,以及脫酸處理對葡萄汁成分及品質之影響。 結果發現,以顆粒大小在40~60mesh,去乙?程度約90%之幾丁聚醣,使用濃度為0.015g/ml,在室溫下攪拌30~60min可脫去葡萄汁的酸至糖酸比13.4為一般果汁之標準糖酸比(即11~14)。此時果汁的總酸減少52.6%,其中,citric acid, tartaric acid, L-malic acid, oxalic acid及ascorbic acid之去除率分別為56.6, 41.2, 38.8, 36.8及6.5%;糖類,胺基酸及礦物質之含量不變,naringin含量及Hunter L, a, b值的變化亦小。在官能評估方面,脫酸果汁較原汁為佳。此外,幾丁聚醣具有極佳之再生性,可多次再生後重覆使用。 |
英文摘要 | The study was focused n investigating optimum conditions for utilizing chitosan in deacidification of grapefruit juice, change in components and sensory evaluation of the treated product. As a result, chitosan that has a particle size of 40 to 60 mesh and a degree of deacetylation of 90% showed a superior deacidification. The deacidification carried out by adding the chitosan into the juice at a concentration of 0.015 g/ml under stirring at room temperature for 30~60 min gave the deacidified juice having the ratio of Brix/acid about 13.4, where total acid content was removed about 52.6% in which, citric acid, tartaric acid, L-malic acid, oxalic acid and ascorbic acid were removed about 56.6, 41.2, 38.8, 36.8 and 6.5%, respectively. Sugar, amino acid and mineral contents did not change. Naringin content and Hunter L, a, b color values were not much affected. On the sensory evaluation, the deacidified juice had a higher score of total acceptability than the original juice. The chitosan had an excellent properties of regeneration and reuse. |
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