刺梨果汁榨汁工艺中护色的研究

对刺梨果汁榨汁工艺中护色问题进行了研究。在刺梨果实榨汁前对原料进行汽蒸、水煮、食盐溶液浸泡、抽真空等预处理技术，刺梨果实榨汁后采用明胶处理、抗坏血酸处理、葡萄糖氧化酶和热处理等方法处理果汁。各处理果汁存放24h后，测定褐变度、维生素C和多酚的含量。结果表明：采用刺梨果实榨汁前进汽蒸和抽真空处理和榨汁后进行适宜浓度的明胶处理后，可有效保持刺梨果汁的颜色。

Study on the Protecting of Color in Squeezing Juice of Rosa roxburghii Tartt

The protecting of color in squeezing juice of Rosa roxburghii Tartt was studied. First, different pretreatment, such as braising in steam, poaching,dipping in salt liquor, vacuumizing and so on, have been made to the raw material before squeezed Rosa roxburghii Tartt to juice.And then using Gelatin or L-Ascorbic acid or Glucose oxidase and heating up to deal with the juice. After 24 hours,mensurate and Agar the content of the degree of browning, Vc and polyphenol.The results showed that the effect of protecting color was best when using steaming and vacuumizing as the pre-treatment and then dealing with the juice by feasible consistency of Gelatin.