无花果果肉饮料的护色工艺研究  

Study on Color Preservation Technology of Ficus Carica Pulp Beverage

作　　者：朱珍[1] 吴晖[1] 赖富饶[1] 

机构地区：[1]华南理工大学大学轻工与食品学院,广州510640

出　　处：《食品工业》2010年第2期52-55,共4页The Food Industry

摘　　要：对无花果果肉饮料加工工艺中的灭酶、均质、灭菌条件进行优化,以控制饮料的色泽变化以及保护热敏性营养物质维生素C。试验以多酚氧化酶的活力、还原性VC的保存率以及色泽度为指标考察加工工艺对其的影响。结果表明:采用微波灭酶15s、40kPa均质、120℃/15s杀菌时,可以使PPO相对活力仅存3.2%,保持无花果原有色泽,还原性VC保存率为60.1%。To maintain natural color and protect VC of Ficus Carica pulp beverage, technology parameters of homogenization, sterilization and enzyme inactivating were optimized. The best technology proceeding was determined by polyphenol oxidase activity, rate of conserved VC, as well as change of color. Results showed that, with the optimum technology parameters of enzyme inactivation by microwave 15 s, 40 kPa homogeneous, 120 ℃/15 s sterilization, the best effect was achieved with PPO relative activity as low as 3.2%, 60.1% of conserved VC. Besides, the original color of figs was maintained.

关 键 词：果肉饮料 多酚氧化酶 维生素C 色泽 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]