Method for clarifying liquid substance by using chitosan and carrageenan

A technology of liquid substance and chitosan solution, which is applied in the field of food processing, can solve the problems of poor solubility of xanthan gum, cumbersome operation, and insufficient clarity of processing, and achieve the effect of good product stability and improved effect

Inactive Publication Date: 2010-06-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patent application number 97108097.6 proposes the method with chitosan and derivative thereof and acid as clarifier, finds that effect is better than methods such as ethanol and tannin-gelatin, but still exists long clarification cycle, generation with single chitosan Disadvantages such as poor coagulation of flocs
[0005] Chinese patent application number 200610039835.3 proposes a method of using chitosan and xanthan gum in combination as a clarifying agent. This method is superior to a single chitosan clarification method, and can sol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: clarification of pineapple juice after fresh beating and juicing and filtering with 400 mesh filter cloth.

[0024] First prepare clarifier solution: chitosan is dissolved into 10g / L chitosan solution with 1% acetic acid solution, and carrageenan is dissolved into 10g / L carrageenan solution with water.

[0025] Add 60mL of 10g / L carrageenan solution to 1000mL pineapple juice, stir evenly, then add 20mL of 10g / L chitosan solution, mix thoroughly, and immediately produce blocky and firm flocs that sink to the bottom of the pineapple juice, and let stand for 60 minutes Make the precipitation complete, centrifuge (4000r / min, 20 minutes, the same below), measure turbidity and light transmittance (detect when λ=650nm), the turbidity is 0.93NTU, and the light transmittance reaches 98.5%.

Embodiment 2

[0026] Embodiment 2: clarification of freshly beaten apple juice filtered with a 400-mesh filter cloth.

[0027] Add 40mL10g / L carrageenan solution to 1000mL apple juice, stir evenly, then add 10mL10g / L chitosan solution, mix thoroughly, and immediately produce blocky and firm flocs that sink to the bottom of the apple juice, and let stand for 60 minutes Complete the precipitation, centrifuge, measure the turbidity and light transmittance (detected at λ=660nm), the turbidity is 1.32NTU, and the light transmittance reaches 97.5%.

Embodiment 3

[0028] Example 3: Clarification of green tea juice.

[0029] Take 50g of green tea slices, add 600mL of 90°C deionized water, and keep the temperature in a 90°C water bath for 15 minutes, then filter with a 200-mesh filter cloth, and then filter through filter paper to obtain tea juice. Add 30mL of 10g / L carrageenan solution to 500mL of green tea juice cooled to room temperature, stir evenly, then add 70mL of 10g / L chitosan solution, mix thoroughly, and immediately produce a block-like solid floc that sinks to the bottom of the green tea , leave it still for 50 minutes to make the precipitation complete, centrifuge, measure turbidity and light transmittance (detect when λ=640nm), the turbidity is 1.25NTU, and the light transmittance reaches 98.3%.

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Abstract

The invention discloses a method for clarifying a liquid substance by using chitosan and carrageenan, and belongs to the technical field of food processing. The method comprises the following steps of: adding solution of chitosan and solution of carrageenan into the liquid substance to be clarified; mixing the solution of chitosan, the solution of carrageenan and the liquid substance to generate a floccule when the solution of chitosan is contacted with the solution of carrageenan in aqueous solution; and adsorbing and embedding macromolecular substances and suspended substances in the liquid substance to be clarified by using the floccule so as to clarify the liquid substance. The method is suitable for clarifying liquid beverage, such as fruit and vegetable juice containing phenols and protein with different precipitation mechanisms, tea beverage and the like. The method clarifies the liquid substance by using the chitosan and the carrageenan, so that the method can solve the problems of single function of a clarifier, long time consumption, high equipment investment, not high enough processing clarity and low solubility of the clarifier existing in the conventional clarification method; and the method has the advantages of little equipment investment, simple operation process, low price of raw materials, high clarifying speed, good effect and avoiding affecting the quality and flavor of a product and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to clarification of liquid beverages including phenols and proteins with different precipitation mechanisms, such as fruit juice and tea beverages, by using chitosan and carrageenan in combination. Background technique [0002] The precipitation of fruit and vegetable juice is mainly caused by the complexation of proteins and polyphenols to form larger molecules, and the purpose of clarification can be achieved by removing one of the components. Therefore, according to the difference of polyphenols and protein content in fruit and vegetable juice, fruit and vegetable juice precipitation can be divided into polyphenol-dominated precipitation (such as tea beverage, apple juice) and protein-dominated precipitation (such as pineapple juice). In the clarification process of fruit juice, it is necessary to use different precipitants according to different sedimentation mechanisms...

Claims

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Application Information

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IPC IPC(8): A23L2/80A23F3/20C12H1/052
Inventor 黄惠华潘叶
Owner SOUTH CHINA UNIV OF TECH
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