苹果汁加工过程中非酶褐变因素及其控制  

Factors Affecting Nonenzymatic Browning of Apple Juice during Processing and Controlling

作　　者：马霞[1,2] 林炳芳[1,2] 

机构地区：[1]山东轻工业学院食工系 [2]南京农业大学食品科技学院

出　　处：《山东轻工业学院学报（自然科学版）》1998年第4期32-36,40,共6页Journal of Shandong Polytechnic University

摘　　要：苹果汁加工过程中非酶褐变的因素很多。本文通过向果浆中添加果胶酶、减压浓缩、降低加热温度和缩短加热时间等措施。There are many factors affecting NEB of Apple Juice during processing.Through each of the measures of treatment with pectinase,vacuum concentrate,lower thermal temperature and shorter thermal time,NEB have been decreased.

关 键 词：苹果汁 非酶褐变 加工 果胶酶 褐变 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] TS255.44[轻工技术与工程—食品科学与工程]