浑浊苹果汁生产工艺的改进.pdfVIP

第 23 卷第 5 期 无 锡 轻 工 大 学 学 报 Vol. 23 　No. 5 　 　 　 　　　　 　 2004 年 9 月 Journal of Wuxi University of Light Industry 　 　 　　　　 Sep. 　2004 ( ) 文章编号 :1009038X 2004 　 浑浊苹果汁生产工艺的改进 赵光远 , 　王 璋 , 　许时婴 (江南大学 食品学院 ,江苏 无锡 214036) 摘 　要 : 苹果破碎前在 45 ℃热水中处理45 min ,在 30 ℃破碎可以增加果汁中果胶的含量和悬浮颗 粒的 ξ电位,增加了果汁的浊度和浑浊稳定性. 苹果破碎时用质量分数 0. 02 %的VC 和 0. 044 %的 NaCl 组合防褐变剂代替国内报道工艺中使用的质量分数 0. 05 %～0. 08 %的 VC , 既经济又较好地 防止了褐变效果 ,且减轻了由 VC 降解引起的非酶褐变. 该工艺生产出的产品有较高的浊度和较好 μ 的颜色 ,果汁中颗粒的平均粒径为 1. 770 m. 关键词 : 浑浊苹果汁 ;颜色 ;浊度 ;防褐变剂 中图分类号: TS 25544 文献标识码 : A Process Development for Production of Nature Cloudy Apple Juice ZHAO Guangyuan , 　WAN G Zhang , 　XU Shiying ( School of Food Science and Technology , Southern Yangtze University , Wuxi 214036 , China) Abstract : When apples were heated in 45 ℃water and then crushed at 30 ℃,the pectin content and particles ’Zeta potential in J uice were increased , and the J uice ’s stability of color and turbidity was improved. Replacing 0. 05 %～0. 08 % VC in the reported processing with the combination of 0. 044 % NaCl and 0. 02 % VC could be more economical and had a good effect on inhibition of enzymatic browning as well as reduction the nonenzymatic browning caused by the decomposition of VC. The products made by this method have a better color and an improved turbidity compared with the products made by the reported processing. The mean diameter of particles in juices was 1. 770 μ m.