摘要
苹果汁贮藏过程中色泽加深、色值和透光率不稳定是苹果汁生产中普遍存在的问题,文中尝试采用苹果自身的PPO进行前褐变反应,以减少果汁中的酚类化合物,防止后期褐变。研究表明,果汁经30℃前褐变反应4 0min后,总酚质量含量可下降约30 % ,可溶性固形物质量分数提高了2 8% ,常温下贮藏3个月后,色值和透光率基本保持不变,明显地改善了苹果汁的质量指标。同时,文中还探讨了PPO的最适pH值、最适反应温度及其pH稳定性。
Phenomena of color growing, color value and clarity instability are the common problems in the apple juice processing and the storage. The artificial browning reaction related with apple PPO was attempted to reduce the content of phenolic compounds and to prevent juice subsequent browning Results showed that the content of total phenol was reduced about 30% and the content of soluble solid was increased 2 8% in apple juice after artificial browning The qroperties of apple juice were improved obviously with almost no changes on the color value and clarity The properties on the optimal pH and temperature as well as pH stability and thermobility of apple PPO were also studied
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第4期33-36,共4页
Food and Fermentation Industries
