米邦塔仙人掌汁饮料的热烫护绿工艺  

STUDY ON BLANCHING AND GREEN- PROTECTING OF OPUNTIA MILPA ALTA JUICE

作　　者：姚芳 夏文水 

机构地区：[1]江南大学,无锡214036

出　　处：《食品研究与开发》2006年第1期72-75,共4页Food Research and Development

摘　　要：通过单因素实验和正交实验,对米邦塔仙人掌制备绿色蔬菜汁饮料的热烫护绿工艺条件进行了研究,结果表明:采用1.5倍体积沸水热烫1.5min,中心温度达93℃,可使过氧化物酶的活力基本丧失,也可提高仙人掌汁中总酚和可溶性固形物的含量,同时在热烫护绿液中加100μg/g的Zn2+、40μg/g的Cu2+、0.075%Vc、0.025%柠檬酸,护色20min,护绿效果好。The parameters for blanching and green-protecting of Opuntia Milpa A lta juice were studied using single factor and orthogonal experiment. The results showed that 1.5 times boiling blanching for 1.5 min, and the centretemperature reached 93 ℃, not only inactivated the peroxidase, but also increased the contents of total polyphenolics and soluble solid in the Opuntia Milpa Alta juice, and a well green-protecting effect could be obtained by adding 100 μg/g Zn^2＋, 40 μg/g Cu^2＋,0.075 %Vc,0.025 % citricacid in blanching green-protecting solution, and keeping for 20 min.

关 键 词：朱邦塔仙人掌 热烫护绿 过氧化物酶 总酚 绿色蔬菜汁饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]