[目的]考察单一澄清剂和复合澄清剂对柠檬汁澄清作用的影响.[方法]以透光率为主要指标,比较壳聚糖澄清、皂土澄清、壳聚糖-皂土澄清3种方式对柠檬汁澄清效果的影响,并通过正交试验优化壳聚糖-皂土复合澄清条件.同时,以VC、可滴定酸、可溶性固形物含量、沉淀量为指标,比较经3种澄清方式处理后的柠檬汁冷热稳定性和贮藏稳定性.[结果]试验表明,壳聚糖-皂土澄清较壳聚糖澄清、皂土澄清更能提高柠檬汁透光率,其最优澄清参数为壳聚糖用量0.40 g/L,皂土用量1.20 g/L,温度45 ℃,时间45 min,此条件下的柠檬汁透光率高达95.6%.稳定性试验结果表明,经壳聚糖-皂土澄清处理后的柠檬汁总体风味和营养品质变化不大,且冷热稳定性和贮藏稳定性均优于壳聚糖澄清处理和皂土澄清处理.[结论]该研究可为澄清型柠檬汁加工提供参考.%[Objective]To investigate the effect of single clarifier and compound clarifier on lemon juice clarification. [Method]Taking light transmittance as index,clarification effect of chitosan,bentonite,chitosan combined with bentonite on lemon juice were compared,as well as the clarification conditions of chitosan combined with bentonite method by orthogonal test was optimized. Meanwhile, taking VC, titratable acid,soluble solids content and precipitation as index,the cooling and heating stability and storage stability of lemon juice treated with 3 kinds of clarifications were compared in this paper. [Result]Results showed that chitosan-bentonite clarifying could improve the transmittance of lemon juice compared to chitosan clarifying and bentonite clarifying,and the optimal parameters for chitosan-bentonite clarifying were chitosan dosage 0.40 g/L,bentonite dosage 1.20 g/L,temperature 45℃ and time 45 minutes,the transmittance could reach 95.6% under this condi-tion. Stability test results showed that the overall flavor and nutritional quality changed little after chitosan-bentonite clarifying treatment,and cooling and heating stability as well as storage stability were better than the chitosan clarifying and bentonite clarifying treatment. [Conclu-sion] This study will provide some reference for the processing of clarified lemon juice.
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