复合浓缩苹果——青芹果蔬汁生产工艺的研究

Research of the production technology of juice from apple-celery fruits and vegetables

从芹菜品种选取入手,采用压榨、护色、酶解澄清、精密过滤、三效浓缩等现代食品加工技术,研究复合浓缩苹果—青芹果蔬汁的生产工艺。实验中采用金属Na+取代叶绿素分子中Mg2+护色、果胶酸法澄清,可使果蔬汁保持鲜艳的绿色,并且稳定性能好。

Through selecting assort of celery,modern food processing techniques such as opression,pro-tecting color,zymolysis clarification,fine filtration and three efficiency concentration were used to reseach of the production technology of juice from apple-celery fruits and vegetables.The results showed that the fruits and vegetables juice was kept bright green colour by replacingMg 2+ of chlorophyll with Na + ,and It showed better stablity through clarification using pectic enzyme.