浓缩苹果清汁生产中的色值控制措施研究  

Control measures of color value in apple juice concentrate

作　　者：张建新[1] 张更[1] 余清谋 谢勇 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]大连海升果业有限公司,大连116200

出　　处：《农业工程学报》2008年第7期255-259,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家科技部"十.五"攻关项目(2001BA501A21)

摘　　要：为了提高浓缩苹果清汁的初始色值和控制其在储藏过程中的下降速度,根据浓缩苹果清汁生产工艺,对5个苹果品种、5种酶制剂、3种活性炭、6种树脂和储藏温度5个色值关键控制点进行了在线研究。结果表明:选择黄元帅、鸡冠、威锦苹果为制汁原料,采用XXL果胶酶和AG300L淀粉酶对苹果汁进行酶解,选用CA-10S型活性炭吸附脱色,经超滤后再用LSA-900B和LSA-900C之比为1︰1进行吸附脱色,最后采用4℃储藏的新工艺,此工艺生产的浓缩苹果清汁的初始色值达到98.8%,储藏6个月色值保持在95%以上,产品符合出口国标准要求。In order to improve the original color value of apple juice concentrate and control its declining speed during the storage, this paper took 5 apple varieties, 6 kinds of enzymes, 3 activated carbons, 6 kinds of resins and storage temperature as critical control point to control the color value of apple juice concentrate on line, basing on the apple juice concentrate processing. The results show that Golden Delicious, Jiguan, Weijin are good raw materials for apple juice concentrate, using the XXL pectinase and the AG300L amylase for hydrolysis, selecting the CA-10S activated carbon as adsorption and decolorization, selecting LSA-900B：LSA-900C （1 ： 1, w/w） adsorption and decolorization for apple juice after ultra-filtration, the final storage temperature is 4℃ The new craft improved the original color value of apple juice concentrate to 98.8% and color value above 95% after 6 months storage （under 4℃）. The product can meet the standard request of export,

关 键 词：浓缩苹果清汁 色值 生产过程 控制措施 

分 类 号：TS205.4[轻工技术与工程—食品科学]