储藏温度和时间对混浊苹果汁混浊稳定性的影响  

Effect of storage temperature and time on stability of cloudy apple juices

作　　者：赵光远[1] 荆利强[1] 张雪莹[1] 周晶晶[1] 常杨[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2012年第5期159-162,共4页Food and Machinery

基　　金：河南省杰出青年基金项目(编号:104100510022);河南省青年骨干教师资助项目(编号:72009086)

摘　　要：为了提高混浊苹果汁的混浊稳定性,选用红富士苹果为原料,通过将其在不同条件下(温度和时间)贮藏,研究对苹果汁混浊稳定性和苹果中果胶含量及其性质的影响。结果表明,随着时间的延长,在两种温度(4℃和12℃)下,果汁浊度保留率和混浊稳定性均提高,而且,苹果pH值和果胶含量增加,果胶酯化度和相对分子质量降低。相对于低温(4℃)而言,室温(12±1)℃更有利于提高果汁的浊度保留率和稳定性。因此,苹果通过室温贮藏能够明显改善果汁的混浊稳定性。在考虑出汁率的情况下,浊度保留率由12.91%提高到25.51%;不考虑出汁率时,浊度保留率则提高到42.39%。In order to improve cloud stabilization of cloudy apple juice,studied the effect of storage conditions on the stablitiy of cloudy apple juice and the content and properties of apple pectin through storing Fuji vatiety under different conditions.The results showed that with storage time increasing,at the two kinds of temperature,the turbidity retention ritao of the apple juice and the cloud stability improving and the pH value and pectin content rising,and the pectin degree of esterification and relative molecular mass decreasing.Compared with low temperature（4 ℃）,room temperature（12 ℃± 1 ℃） was more benefit of improving juice turbidity retention and stability;meanwhile.Therefore,cloud stabilization of juice conld be significantly improved by storing apple at room temperature.Considering of juice yield,the rate of turbidity retention was increased to 25.51% to 12.91%;Without considering that,it was increased to 42.39%.

关 键 词：混浊苹果汁 混浊稳定性 果胶 浊度 酯化度 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]