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《Science and Technology of Food Industry》 2010-02
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Study on clarification and de-astringency of Rosa roburghii Tratt juice

LIU Chun-mei1,2,DAI Heng-yan1,2,XIE Guo-fang2,CAO Chang-liang2,SU Xiao-guang2,TAN Shu-ming3,(1.Guizhou University,Chemical Engineering,Guizhou Province Laboratory of Fermentation Engineering andBiological Pharmacy,Guizhou Province,Guiyang 550003,China;2.Guizhou University,Chemical Engineering Guizhou Province,Guiyang 550003,China;3.Guizhou University,College of Life Science,Guizhou Province,Guiyang 550003,China)  
In this paper,chitosan methods,indigenous methods were used to de-astringent,clarify,and eliminate some tannin. The results showed that the single-ling law gelatin,chitosan method may eliminate some tannin,the best method was chitosan methods,tannin removal was about 0.665 percent. The honey and other substances were used on the remaining gelatin,thus improving the taste thorn pear juice.
【Fund】: 贵州大学研究生创新基金(2009014)
【CateGory Index】: TS255
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