加工单元操作对胡萝卜汁理化指标和果肉颗粒大小的影响  

Effect of Unit Operations on Physical and Chemical Parameters and Pulp Particle Size of Carrot Juice

作　　者：孙英[1] 廖小军[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《食品与发酵工业》2004年第5期14-17,共4页Food and Fermentation Industries

基　　金："十五"国家重大科技专项资助项目(No.2001BA501A23)

摘　　要：研究了加工单元操作对胡萝卜汁理化指标和果肉颗粒大小的影响。结果表明,均质和杀菌能显著减少胡萝卜汁中类胡萝卜素含量,增加了可溶性固形物和粘度,并且降低了pH,通过离心和均质能显著降低浊度,离心后汁的色泽L、a和b值都增加了。通过扫描电镜(SEM)观察发现,离心、均质和杀菌后,果肉颗粒变小,其大小分别为(37.5×45)、(7.5×10.5)和(4.75×5.4)μm。Effect of unit operations on physical and chemical parameters and pulp particle size of carrot juice was investigated. Carotenoid was significantly reduced by homogenization and pasteuriza- tion, turbidity being significantly reduced by homogenization and centrifuge, viscosity and SS being increased and pH being reduced by adding sucrose and citric acid. The reduction of pulp particle size after centrifuge, homogenization and pasteurization was observed by using scan electron microscope when particle size was detected to be around(37.5×45)μm, (7.5×10.5)μm, (4.75×5.4)μm after these three process respectively.

关 键 词：加工单元操作 胡萝卜汁 理化指标 果肉颗粒 扫描电镜 酶解 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]