Method for clarifying liquid substance by using chitosan and carrageenan

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...

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 solve the problems of long time-consuming clarification and insufficient clarification.

However, the solubility of xanthan gum is poor, so it needs to be heated to 60°C and stirred well before use; if the stirring is not sufficient, there will be agglomeration and other phenomena

At the same time, the action of xanthan gum and chitosan not only forms the floating substance but also precipitates, so it is necessary to filter the floating substance with a screen, filter cloth, etc. and centrifuge to remove the sediment, and the operation is more cumbersome.