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苹果液氮降温排氧打浆技术研究
引用本文:赵国建,杨公明.苹果液氮降温排氧打浆技术研究[J].农业工程学报,2007,23(6):228-232.
作者姓名:赵国建  杨公明
作者单位:1. 山西师范大学食品科学与工程系,临汾,041000;西北农林科技大学食品科学与工程学院,杨凌,712100
2. 华南农业大学食品科学与工程学院,广州,510642
基金项目:国家科技专项基金;广东省农业科技攻关项目
摘    要:为了抑制苹果制汁过程中的褐变,提高产品质量,该文首次采用自行设计的液氮降温排氧打浆机,对苹果打浆工艺进行了初步研究。具体研究了打浆时添加液氮后苹果浆温度、溶解氧含量、果浆颜色以及多酚氧化酶(PPO)和过氧化物酶(POD)活力等的变化。结果表明:添加1%~2%液氮后,苹果浆温度迅速降低为原来温度的50%,氧气含量降低为对比组的47.7%;果浆色泽L值为53.96,较对比组的L值高44.1%;同时可减少维生素C损失,提高苹果出汁率。

关 键 词:苹果  液氮  打浆  护色
文章编号:1002-6819(2007)6-0228-05
收稿时间:2005/12/30 0:00:00
修稿时间:2005-12-302007-04-19

Apple grinding technology with liquid nitrogen injection to exclude oxygen and lower temperature
Zhao Guojian and Yang Gongming.Apple grinding technology with liquid nitrogen injection to exclude oxygen and lower temperature[J].Transactions of the Chinese Society of Agricultural Engineering,2007,23(6):228-232.
Authors:Zhao Guojian and Yang Gongming
Institution:1. Department of Food Science and Engineering, Shanxi Normal University, Lin fen 041000, China ; 2. College of Food Science and Engineering, South China Agricultural University, Guangzhou 510640, China ; 3. College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China
Abstract:To control the browning in apple juice processing,new grinding equipment was designed by using liquid nitrogen to exclude oxygen and lower temperature,the changes of fruit slurry's temperature,the content of dissolving oxygen(DO) and the color were systemically studied,as well as the activity changes of polyphenoloxidase(PPO) and peroxidase(POD) during grinding.Results show that after adding 1%~2% liquid nitrogen,the temperature of fruit slurry reduce to 50% of the original one,and the content of oxygen in the fruit slurry is only 47.7% of the original one;while the L ratio is 53.96 which is 44.1% higher than the original figure,meanwhile the loss of vitamin C will be reduced greatly and the juice yield will be improved.
Keywords:apple  liquid nitrogen  grinding  color protection
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