菠萝汁和绿茶汤的澄清方法及机理研究
摘要
本课题重点研究壳聚糖/黄原胶联用澄清菠萝汁和绿茶汤的工艺条件,运用响应面法和正交设计对澄清工艺进行优化;通过沉淀类型判别实验判断引起不同饮料沉淀的原因;通过比较菠萝汁和茶汤澄清前后起混活性物质的含量变化推测菠萝汁和绿茶汤的沉淀机理以及壳聚糖/黄原胶的澄清机理,为饮料的进一步研究开发提供有效的依据。
通过单因素试验分析,确定了以菠萝汁浊度为考察指标的响应面设计试验的水平范围(壳聚糖:黄原胶比例:1.3:0.7～1.5:0.5,温度:40～50℃,时间:50～60min)。经工艺优化,菠萝汁的最佳澄清工艺为:壳聚糖:黄原胶:1.3:0.7,反应温度:50℃,反应时间:56min,得到菠萝汁的浊度为1.68±0.10NTU。
在菠萝汁的最佳澄清工艺基础上,分析和鉴定了菠萝原汁、菠萝汁上清液及沉淀物的理化特征。试验结果发现,菠萝混浊是蛋白质—多酚类型的混浊。经壳聚糖/黄原胶澄清后,多酚含量下降了13.19%,单宁含量下降了59.28%,蛋白质含量下降了61.47%,氨基酸含量下降了58.11%,果胶含量下降了49.99%。沉淀类型判别试验发现,蛋白质是引起菠萝汁沉淀混浊的主要原因。
以绿茶汤浊度为评价指标,采用壳聚糖和黄原胶比例、pH值和时间三因素三水平正交试验法,优选壳聚糖和黄原胶联用的最佳澄清工艺。经工艺优化,最佳澄清工艺为:壳聚糖:黄原胶:9:1,pH:4.1,反应时间:65min,得到绿茶汤的浊度为0.93±0.01NTU。通过在绿茶汤的最佳澄清工艺基础上,分析和鉴定了茶汤上清液及沉淀物的理化特征。绿茶汤混浊是蛋白质—多酚类型的混浊,经壳聚糖/黄原胶澄清后,茶多酚含量下降了26.99%,儿茶素含量下降了56.02%,蛋白质含量下降了73.43%,氨基酸含量下降了34.04%,咖啡碱含量下降了19.92%。沉淀类型判别试验发现,茶多酚(主要是儿茶素)是引起绿茶汤沉淀的主要原因,咖啡碱不参与沉淀的形成过程,而是以共沉的形式存在沉淀物中。
壳聚糖/黄原胶能够澄清饮料,一方面是因为壳聚糖自身可以与饮料中带负电荷的微粒作用,使起混的胶态颗粒被絮凝沉淀下来;另一方面,可能因为壳聚糖和黄原胶在溶液中形成了交联状的网状结构,这种结构可以将单宁等起混物质吸附分离出来。
In this paper, the clarification effects of chiotsan and xanthan gum on pineapple juice and green tea were studied. Response surface model and the orthogonal test were used to optimize the clarification process. Haze–style experiments were performed to decide the main haze-active materials in pineapple juice and green tea beverage. The sediments of pineapple juice and tea beverage and the components of the clarified beverage were analyzed.
Through the analysis for single variance, the levels of every variance in response surface model evaluation based on the turbidity for pianpple juice clarification, were finally confirmed as follows: chiotsan:xanthan gum:1.3:0.7-1.5:0.5, temperature: 40-50℃, time:50-60min. After process optimization, the optimized conditions for clarification were as follows: chiotsan:xanthan gum:1.3:0.7, temperature: 50℃, time:56min, the lowest turbidity reached 1.68±0.10NTU.
The ratio of chiotsan to xanthan gum, time and pH were selected as indexes according to orthogonal design L9(34). After process optimization, the optimized conditions for tea beverage clarification were as follows: chiotsan:xanthan gum:9:1, pH:4.1, time:65min, the lowest turbidity reached 0.93±0.01NTU.
Both pineapple juice and green tea beverage hazes belonged to the type of protein-tannin haze. The addition of chitosan/xanthan gum clarified both the beverages by changing the contents of haze-active substances. In pineapple juice, protein was found decreased by 61.47%, amino acid decreased by 58.11%, total polyphenols decreased by 13.19%, tannin decreased by 59.28% and pectin decreased by 49.99%. In green tea beverage, tea polyphenols was found decreased by 26.99%, catechin decreased by 56.02%, protein decreased by 73.43%, acid amino decreased by 34.047% and caffeine decreased by 19.92%。Haze-active substances analysis indicated that protein was most attributed to the pineapple juice haze and polyphenols to the tea beverage. Caffeine was not involved in the the formation of the sediment. Beverage could be effectively clarified by changing the proportions of its haze-active substances with chitosan/xanthan gum.
通过单因素试验分析,确定了以菠萝汁浊度为考察指标的响应面设计试验的水平范围(壳聚糖:黄原胶比例:1.3:0.7～1.5:0.5,温度:40～50℃,时间:50～60min)。经工艺优化,菠萝汁的最佳澄清工艺为:壳聚糖:黄原胶:1.3:0.7,反应温度:50℃,反应时间:56min,得到菠萝汁的浊度为1.68±0.10NTU。
在菠萝汁的最佳澄清工艺基础上,分析和鉴定了菠萝原汁、菠萝汁上清液及沉淀物的理化特征。试验结果发现,菠萝混浊是蛋白质—多酚类型的混浊。经壳聚糖/黄原胶澄清后,多酚含量下降了13.19%,单宁含量下降了59.28%,蛋白质含量下降了61.47%,氨基酸含量下降了58.11%,果胶含量下降了49.99%。沉淀类型判别试验发现,蛋白质是引起菠萝汁沉淀混浊的主要原因。
以绿茶汤浊度为评价指标,采用壳聚糖和黄原胶比例、pH值和时间三因素三水平正交试验法,优选壳聚糖和黄原胶联用的最佳澄清工艺。经工艺优化,最佳澄清工艺为:壳聚糖:黄原胶:9:1,pH:4.1,反应时间:65min,得到绿茶汤的浊度为0.93±0.01NTU。通过在绿茶汤的最佳澄清工艺基础上,分析和鉴定了茶汤上清液及沉淀物的理化特征。绿茶汤混浊是蛋白质—多酚类型的混浊,经壳聚糖/黄原胶澄清后,茶多酚含量下降了26.99%,儿茶素含量下降了56.02%,蛋白质含量下降了73.43%,氨基酸含量下降了34.04%,咖啡碱含量下降了19.92%。沉淀类型判别试验发现,茶多酚(主要是儿茶素)是引起绿茶汤沉淀的主要原因,咖啡碱不参与沉淀的形成过程,而是以共沉的形式存在沉淀物中。
壳聚糖/黄原胶能够澄清饮料,一方面是因为壳聚糖自身可以与饮料中带负电荷的微粒作用,使起混的胶态颗粒被絮凝沉淀下来;另一方面,可能因为壳聚糖和黄原胶在溶液中形成了交联状的网状结构,这种结构可以将单宁等起混物质吸附分离出来。
In this paper, the clarification effects of chiotsan and xanthan gum on pineapple juice and green tea were studied. Response surface model and the orthogonal test were used to optimize the clarification process. Haze–style experiments were performed to decide the main haze-active materials in pineapple juice and green tea beverage. The sediments of pineapple juice and tea beverage and the components of the clarified beverage were analyzed.
Through the analysis for single variance, the levels of every variance in response surface model evaluation based on the turbidity for pianpple juice clarification, were finally confirmed as follows: chiotsan:xanthan gum:1.3:0.7-1.5:0.5, temperature: 40-50℃, time:50-60min. After process optimization, the optimized conditions for clarification were as follows: chiotsan:xanthan gum:1.3:0.7, temperature: 50℃, time:56min, the lowest turbidity reached 1.68±0.10NTU.
The ratio of chiotsan to xanthan gum, time and pH were selected as indexes according to orthogonal design L9(34). After process optimization, the optimized conditions for tea beverage clarification were as follows: chiotsan:xanthan gum:9:1, pH:4.1, time:65min, the lowest turbidity reached 0.93±0.01NTU.
Both pineapple juice and green tea beverage hazes belonged to the type of protein-tannin haze. The addition of chitosan/xanthan gum clarified both the beverages by changing the contents of haze-active substances. In pineapple juice, protein was found decreased by 61.47%, amino acid decreased by 58.11%, total polyphenols decreased by 13.19%, tannin decreased by 59.28% and pectin decreased by 49.99%. In green tea beverage, tea polyphenols was found decreased by 26.99%, catechin decreased by 56.02%, protein decreased by 73.43%, acid amino decreased by 34.047% and caffeine decreased by 19.92%。Haze-active substances analysis indicated that protein was most attributed to the pineapple juice haze and polyphenols to the tea beverage. Caffeine was not involved in the the formation of the sediment. Beverage could be effectively clarified by changing the proportions of its haze-active substances with chitosan/xanthan gum.
引文
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