苹果汁冷冻浓缩工艺的研究

应用渐进冷冻浓缩原理对苹果汁冷冻浓缩特性进行研究，试验证明渐进浓缩苹果汁浓缩效果良好。影响冷冻浓缩的主要因素是搅拌速度。搅拌速度1200 r/min时浓缩效果最佳，溶质损失最少。冷冻浓缩对苹果汁中酸度和维生素C含量无影响，是提高浓缩品质量的较佳方法。浓缩产品感官质量均匀一致，保持了果汁的原有风味。

Technology for freeze concentration of apple juice

Freeze concentration property was studied for apple juice concentration by the principle of advance gradually freeze concentration, it was proved that the result of advance gradually concentration was good. The major factor which affects freeze concentration is agitation speed. When agitating speed increases, the concentration effect can be enhanced and the solute loss can be decreased. The oncentration effect is optimum and solute loss is the least at the speed of 1200 r/min. Freeze concentration is the best way to enhance concentrate qualitatively and it has no effect on the acidity and the vitamin C content of apple juice. The sensory quality of concentrated product is uniform and the original special flavour of apple juice is preserved very well.