摘要
果汁稳定性一直是影响果汁质量的一个关键问题。分析了酚类物质、蛋白质、微生物、果胶、淀粉等大分子物质对果汁混浊的影响,比较了酶法、膜处理法、吸附法和应用澄清剂对果汁澄清的效果,并探讨了果汁澄清技术的发展方向。
The stability of fruit juice is the key factor which maintains the quality of the juice. This paper analysed the effects of phenolic compounds, proteins, microorganism, pectin and starch on the stability of fruit juice, then discussed the cleaning technologies of fruit juice involving enzymatic engineering, absorption separation, membrane filtration and application of clarifiers, and finally suggested the development of the cleaning technology of fruit juice.
出处
《食品研究与开发》
CAS
北大核心
2006年第11期173-176,共4页
Food Research and Development
基金
国家杰出青年科学基金项目(30425040)
关键词
果汁
稳定性
澄清
质量
澄清技术
fruit juice
stability
cleaning
quality
cleaning technology
