浑浊苹果汁生产工艺的改进  

Process Development for Production of Nature Cloudy Apple Juice

作　　者：赵光远[1] 王璋[1] 许时婴[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2004年第5期42-47,共6页Journal of Wuxi University of Light Industry

摘　　要：苹果破碎前在45℃热水中处理45min,在30℃破碎可以增加果汁中果胶的含量和悬浮颗粒的ξ电位,增加了果汁的浊度和浑浊稳定性.苹果破碎时用质量分数0.02%的VC和0.044%的NaCl组合防褐变剂代替国内报道工艺中使用的质量分数0.05%～0.08%的VC,既经济又较好地防止了褐变效果,且减轻了由VC降解引起的非酶褐变.该工艺生产出的产品有较高的浊度和较好的颜色,果汁中颗粒的平均粒径为1.770μm.When apples were heated in 45 ℃ water and then crushed at 30 ℃,the pectin content and particles' Zeta potential in Juice were increased, and the Juice's stability of color and turbidity was improved. Replacing 0.05%～0.08% VC in the reported processing with the combination of 0.044% NaCl and 0.02% VC could be more economical and had a good effect on inhibition of enzymatic browning as well as reduction the non-enzymatic browning caused by the decomposition of VC. The products made by this method have a better color and an improved turbidity compared with the products made by the reported processing. The mean diameter of particles in juices was (1.770) μm.

关 键 词：浑浊苹果汁 颜色 浊度 防褐变剂 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]