| 控制苹果汁加工中发生褐变的研究 |
| |
| 引用本文： | 孙艳,高雪丽,孟楠,樊振江.控制苹果汁加工中发生褐变的研究[J].农产品加工．学刊,2011(1):24-26,30. |
| |
| 作者姓名： | 孙艳 高雪丽 孟楠 樊振江 |
| |
| 作者单位： | 1. 漯河食品职业学院,河南,漯河,463200
2. 许昌学院,河南,许昌,461000 |
| |
| 摘 要： | 研究了抗氧化剂对苹果汁褐变的抑制效果。结果表明,质量分数为0.15%的D-异VC钠、0.1%植酸、0.2%L-半胱氨酸处理,均能较好的抑制苹果汁的褐变;质量分数为0.03%的D-异VC钠+0.03%植酸+0.06%L-半胱氨酸复合处理的抗褐变效果最佳;苹果汁在85℃下杀菌15min,褐变度最小;杀菌后冷却时,分段冷却较自然冷却有利于苹果汁色泽的保持。
|
| 关 键 词： | 苹果汁 褐变 抑制剂 |
Control Browning in the Apple Juice Process |
| |
| Sun Yan,Gao Xueli,Meng Nan,Fan Zhenjiang.Control Browning in the Apple Juice Process[J].Nongchanpin Jlagong.Xuekan,2011(1):24-26,30. |
| |
| Authors: | Sun Yan Gao Xueli Meng Nan Fan Zhenjiang |
| |
| Institution: | 1 (1. Luohe School of Food Industry, Luohe, He’nan 463200, China; 2. Xuchang College, Xuchang, He’nan 461000, China) |
| |
| Abstract: | This paper studies the effect of antioxidant on apple juice browning in the process. The results show that 0.15% sodium D-isoascorbate, 0.1% Phytic acid and 0.2% Cys on browning inhibition of apple juice are best among the single browning inhibitors. The optimum combinations treatment is 0.03% sodium D-isoascorbate +0.03% Phytic acid +0.06% L-Cys,which have the best anti-browning effect. When Apple juice at 85 ℃ keep 15 min, which have the least browning.When cooling after sterilizing, Sub-cooling is better than natural cooling in keeping the quality of apple juice. |
| |
| Keywords: | apple juice browning inhibitor |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
