非浓缩还原苹果汁加工技术研究进展  

Advances in Processing Technology of NFC Apple Juice

作　　者：易俊洁 周林燕 蔡圣宝 胡小松[2] YI Jun-jie;ZHOU Lin-yan;CAI Sheng-bao;HU Xiao-song(Food Safety Institute, Kunming fniversity of Science and Technology1, Kunming 650500, China;College of Food Science and Nutritional Engineering, China Agricultural University,Beijing 100083 ,China)

机构地区：[1]昆明理工大学食品安全研究院,云南昆明650500 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2019年第16期336-342,348,共8页Science and Technology of Food Industry

基　　金：国家十二五“863”计划项目(2011AA100801);北京市科技计划课题(D161100005416001)

摘　　要：近年来,随着消费者健康意识的不断增强,非浓缩还原(NFC,not from concentrate)苹果汁作为一种最少加工果汁饮料,能够最大程度的保持果汁原有的感官品质、风味物质和营养成分,逐渐成为我国快速发展的重要苹果精深加工产品之一,具有良好的发展前景。本文针对NFC苹果汁特性,从最少加工和清洁标签理念出发,重点综述了苹果原料选择(如品种、成熟度筛选)、破碎与压榨技术(如螺旋-过滤压榨技术)、澄清与过滤技术(如纳米生物催化技术、膜分离技术)、混浊稳定技术(如高压均质技术、天然稳定剂添加)、杀菌与包装技术(如超高压杀菌技术、无菌包装技术)等NFC苹果汁加工新技术及主要发展方向,旨在为推动我国NFC苹果汁加工关键技术及产业发展提供理论指导和实践借鉴。In recent years,as consumers health awareness has increased,not from concentrate( NFC) apple juice has gradually become one of the most important apple products in China with a good development prospect. It primarily attributes to their better original fresh-like quality,flavor and nutritional value.Based on the characteristics of NFC apple juice and the concept of minimally processing and clean label,this paper reviewed the innovative processing technologies and new trends of NFC apple juice production,including raw apple materials selection( e.g. variety and maturity selection),crushing and pressing technologies( e.g.spiral-filtering pressing),clarification and filtration technologies( e.g.nanobiocatalyst,membrane separation),pulp stabilization technologies( e.g. high pressure homogenization,natural stabilizer adding),and sterilization and packaging technologies( e.g.high pressure processing,aseptic packaging).Its aim is to provide theoretical guidance and practical reference for further developing the NFC apple juice industry in China.

关 键 词：苹果汁 非浓缩还原汁 加工技术 高品质 发展方向 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]