高压均质对带肉苹果汁稳定性等物理性状的影响

Effect of High Pressure and Homogenization on the Stability and Some Physical Properties of Apple Nectar

应用GY30-6D高压均质机研究了不同压力均质后带肉苹果汁的稳定性、稠度、粒子大小和色泽。结果表明,带肉苹果汁的澄清分层率随均质压力的增加而变小,<3μm粒子含量随均质压力增加而增加;离心后的分层率随压力增加而增加,而稠度则下降。重复均质可有增加压力同样的效果。此外,实验还表明,均质可使带肉苹果汁的色泽变好,处理样品的hunter L.b值明显高于对照样品。

Gy 30-6D type--higt pressure homogenizer was used to investigate theeffect of pressure and times of homogenisation on the stability,consistency color and particle sizes of apple nectar. The results showed that smaller particle(<3um) percentage and serum percentage by centrifugation (3500r/min,10min) increased, but consis-tenly and serum percentage under the natural condition decreased as homogeniztion on pressure increased and homogenization times at 30 MPa. In addition,the experiments also indecated that homogenization improved color of apple nectar. The hunter L. B. value of trial samples were significantly higher than that of check sample.