不同加工工艺对余甘果汁品质的影响  

Effects on Quality of Emblica Fruit Juice by Different Processing Methods

作　　者：刘盈盈 张玉武 刘燕 罗文敏 贺红早 

机构地区：[1]贵州省生物研究所,贵阳550009

出　　处：《贵州科学》2013年第4期91-93,共3页Guizhou Science

基　　金：贵州科学院青年基金(合同编号:黔科院J合字[2011]14号)

摘　　要：用4种不同的提取方法制备了余甘果汁,通过测定余甘果汁的褐变度、透光率和维生素C提取率来观察这4种不同的方法制得的果汁品质。结果表明:用本文中方法2所制得的余甘果汁褐变值最低,褐变度值为0.234,透光率值最高,为98.8%,Vc提取率是其它3种方法的1.4倍以上,其果汁40℃储藏125d未出现明显的感官变化。Emblica fruit juice was produced using four different methods. Through the determination of browning degree, light transmittance and extraction efficiency of vitamin C, the effect on quality of emblica fruit juice was investigated by four different processing methods. The results showed that method 2 was best, with 98.8 % of the light transmittance, 0.234 of the browning degree, and more than 1.4 times of extraction efficiency of vitamin C than other three methods. Fruit juice did not appear obvious sensory changes at 40 ℃ for 125 days.

关 键 词：余甘果汁 褐变度 透光率 维生素C 

分 类 号：TS201.1[轻工技术与工程—食品科学]