不同生产工艺对花牛苹果浓缩清汁贮存期色值变化的影响  

Impact on Changes of Color Value of Concentrated Clear Huaniu Apple Juice by Different Production Process

作　　者：刘颖平 王睿 马文生 苟芳定 陈法平 张小琴 

机构地区：[1]天水长城果汁集团有限公司,甘肃天水741024

出　　处：《中国果菜》2014年第6期33-36,共4页China Fruit & Vegetable

摘　　要：将不同工艺下生产的花牛苹果浓缩清汁样品分别放置于露天环境、冷库（5-10益）、10益及20益恒温条件下贮存，定期测定色值，计算色值变化量。结果表明，通过吸附树脂的流速为2.5BV/h时，生产的浓缩苹果汁色值下降最缓慢，贮存时间最长。The concentrated clear apple juice, which were produced by different process, were placed in the open air, cold （5-10℃）, at 10℃ and 20℃ constant temperature storage conditions. The color values were measured and calculatedat a regular interval. The results showed that color value decreased slowliest, and the juice storage time is the longest when the flow rate through the resin is 2.5BV/h.

关 键 词：花牛苹果浓缩清汁 色值 工艺 

分 类 号：TS205.4[轻工技术与工程—食品科学]