| 不同品种苹果汁的褐变及其抑制方法研究 |
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| 引用本文： | 周会玲,段长青,周存田.不同品种苹果汁的褐变及其抑制方法研究[J].西北农林科技大学学报(社会科学版),2001,29(1):91-93. |
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| 作者姓名： | 周会玲 段长青 周存田 |
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| 作者单位： | 西北农林科技大学 园艺学院, |
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| 摘 要： | 对 3个不同品种苹果汁褐变能力及其不同抑制方法的研究结果表明 :不同品种苹果汁的 OD值和褐变能力不同 ,其中黄元帅和乔纳金苹果汁的 OD值和褐变能力较低 ;不同处理对 3个品种苹果汁褐变的抑制效果各异 ,制汁时对黄元帅、乔纳金和新红星苹果分别用添加 0 .32 g/ L和 0 .48g/ L的 Vc以及 90℃ 2 min热烫处理能较好地抑制苹果汁的褐变
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| 关 键 词： | 苹果汁 褐变 褐变抑制 |
| 文章编号： | 1000-2782(2001)01-0091-03 |
| 收稿时间： | 2000/4/29 0:00:00 |
| 修稿时间： | 2000年4月29日 |
Browning and it |
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| ZHOU Hui-ling,DUAN Chang-qing,ZHOU Cun-tian,FENG Rui-rui.Browning and it[J].Journal of Northwest Sci-Tech Univ of Agr and,2001,29(1):91-93. |
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| Authors: | ZHOU Hui-ling DUAN Chang-qing ZHOU Cun-tian FENG Rui-rui |
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| Institution: | (College of Horticulture,Northwest Science and Technology University of Agriculture and Forestry,Yangling,Shaanxi 712100,China) |
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| Abstract: | Browning and its inhibitions of apple juices were studied with 3 varieties.The results indicated that the OD value and the browning capacity of apple juices varied with apple varieties,and the varieties of the lower OD valu e and weak browning capacity were Golden Delicious and Joangold.The different me thods of browning inhibitions had different effects among apple varieties.Adding 0.32 g\5L\+\{-1\} Vc,0.48 g\5L\+\{-1\} Vc,and treating with hot-water (90℃ 2 m in) were found to inhibit browning of Golden Delicious,Joangold,and New Redstar ,preferably. |
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| Keywords: | apple juice browning browning inhibition |
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