6个苹果品种加工特性分析  

Study on characteristics of six cultivars apple in processing

作　　者：田兰兰[1] 郭玉蓉[1] 段亮亮[1] 李锦运[1] 刘婧琳[1] 邓红[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2011年第4期123-124,128,共3页Science and Technology of Food Industry

基　　金：现代苹果产业技术体系建设专项资金资助(nycytx-08)

摘　　要：以6个苹果品种为研究原料,分析研究了不同苹果品种在加工过程中果肉色度、果汁颜色和果汁澄清度的差异,同时分析了果皮对果汁变色的影响。实验结果显示:6种苹果品种的果肉颜色有显著差异,抗坏血酸对不同的苹果品种的护色效果也不同,加热会使6个品种果汁澄清度降低,去除果皮在一定程度上能控制果汁变色。With six apple varieties as raw materials, the differences of the color, clarity, and flesh color of varieties apple in processing and the influence of peel to juice color were studied. The results showed that： there were significant differences of the six apple cultivar flesh color.The differences of the ascorbic acid controlled enzymes browning in the six apple cultivar juices.And the six varieties of apple juice would become thick and not clarified after heating.The color of flesh juice was more clarified than with peel iuice.

关 键 词：苹果品种 澄清度 果肉颜色 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]