贮藏和包装条件对苹果浓缩汁二次混浊形成的影响  

Effect of Storage and Package Condition on the Secondary Haze Formation in Apple Juice

作　　者：綦菁华[1] 蔡同一[2] 王芳[1] 庞美霞[1] 黄漫青[1] 

机构地区：[1]北京农学院食品科学院,北京102206 [2]中国农业大学食品科学与营养工程学院,北京100085

出　　处：《中国食品学报》2011年第6期129-133,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十五"科技攻关计划资助项目(2001BA501A);北京市重点建设学科-农产品加工及贮藏工程PXM2009-014207-078172资助项目

摘　　要：本文研究了贮藏和包装条件对二次混浊物形成的影响。通过测定果汁的浊度以及与二次混浊有关的酚类和蛋白质的变化,阐明贮藏和包装条件对二次混浊形成的影响。二次混浊果汁的浊度及缩合单宁的含量随贮藏时间的延长和贮藏温度的升高而增加,小分子的酚类以及可溶性蛋白质的含量随贮藏时间的延长和贮藏温度升高而减少。贮藏期间二次混浊形成的浊度变化遵循一级反应方程。二次混浊现象随包装顶隙的增加而加重,用BOPP膜包装的果汁二次混浊比玻璃瓶和铝箔包装的严重,光照对果汁二次混浊的形成无影响。短时间或低温贮藏条件以及选择透氧率低的包装材料会减少二次混浊的形成。Influence of storage and package condition on the secondary haze formation of apple juice was studied.Turbidity,phenolics and protein were analyzed in the experiment.Formation of haze was influenced by storage and package.With long term storage and high temperature storage,turbidity,contents of condensed tannins were increased,but contents of soluble protein and that of small-molecular phenolics were decreased.The rate of haze formation in juices followed first-order kinetics.Headspace and packaging of BOPP film increased the turbidity of secondary haze apple juice,but light had no effect on it.Short time and low temperature storage will prevent secondary haze formation.Packaging materials with lower oxygen permeability will retard secondary haze in apple juice.

关 键 词：苹果汁 混浊 贮藏 包装 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]