苹果汁加工和储藏中稳定性的研究  

Studies on the stability of cloudy apple juice during the processing and storage

作　　者：李娜[1] 赵光远[2] 

机构地区：[1]漯河市食品工业学校,河南漯河462000 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《安徽农学通报》2007年第6期115-117,共3页Anhui Agricultural Science Bulletin

摘　　要：对苹果汁加工和储藏中稳定性的研究进行了综述。混浊苹果汁在加工和储藏过程中发生的非酶促褐变主要是由酚类的氧化聚合而引起,可通过低温储藏和添加0.006%Vc(W/V)加以控制。加胶或破碎时通蒸汽可改善苹果汁混浊稳定性。同时,对今后的研究重点进行了讨论。The stability of apple juice during the processing and storage was summarized in this article.The browning occurred during the the processing and storage of juice was caused by the oxidation polymerimation of phenolics and could be controled by adding 0.006%Vc(W/V).The cloud stability of juice could be improved by adding glum to juice.In addition,the emphasis of the future research work was also discussed in this paper.

关 键 词：混浊苹果汁 色泽稳定性 混浊稳定性 多酚-蛋白质复合物 酚类的氧化聚合 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]