混浊苹果汁杀菌过程中褐变机理及控制的研究  

Research on reason for and control of browning of cloudy apple juice during sterilization

作　　者：赵光远[1] 李娜 王璋[3] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]漯河市食品工业学校,河南漯河462000 [3]江南大学食品学院,江苏无锡214036

出　　处：《饮料工业》2006年第10期10-13,共4页Beverage Industry

摘　　要：为了探讨混浊苹果汁杀菌过程中褐变的机理和控制,将几种可食用的化学添加剂在杀菌前加入混浊苹果汁,考察在杀菌过程中果汁的颜色变化和成分变化的关系。结果表明:混浊苹果汁杀菌中发生的非酶褐变主要是由酚类的氧化聚合而引起,Maillard反应不显著。褐变可通过添加0.006%VC(w/w)加以控制。In coder to study the reason for and control of browning of cloudy apple juice during sterilization, several edible chemical additives were added to the juice before sterilization and the relationship between the changes in colonr and composition during sterilization was investigated. The results indicated that the non-enzymatic browning of the juice during sterilization was mainly caused by the oxidation and polymerization of polyphenols, and dial the Maillard reaction did little to it. The browning couid be avoided by adding 0.006% VC （w/v） to the juice.

关 键 词：混浊苹果汁 杀菌 非酶褐变 酚类物质 VC 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]