摘要
应用GY30-6D高压均质机研究了不同压力和均质次数不同处理后的苹果、南瓜混合带肉果汁的稳定性、稠度以及粒子大小、色泽等理化性状。结果表明,苹果、南瓜混合带肉果汁的澄清分层率随均质压力增加而变小,30MPa以上压力下均质后产品贮藏6个月无分层现象,说明30MPa以上是较理想的均质条件。产品内小于3μm的粒子含量随均质压力及次数的增加而增加,产品稠度随均质压力的增加而增加。均质以及不同压力和次数对产品的可溶性固形物、可滴定酸含量以及pH无影响。此外,实验表明,均质可使产品的色泽变好,均质后产品的hunterL、a和b值均比对照大,L值随均质压力的增加和次数的增多而增加,说明产品的光泽变好,但a、b值在不同压力和不同均质次数之间差异并不明显,说明红色和黄色在不同压力和均质次数处理后变化不大。
The effects of different pressure and times of homogenization on stability,consistency, color and particle size of fruit Juice mixed apple with pumpkin were studied by high pressure homogenizer. The results indi-cated that, under the natural condition and the 58s ̄(-1) contrifugation ,the serum percentage decreased with the increase of homogenizing pressure and of homogenzing times at 30 MPa, and the changes of the consistency andsmaller particle(<3μm)percentage turned out contrary to that of the serum percentage, It was also found that homogenization could improve thecolor of the fruit juice. The hunter L, a and b values and ΔE of trial samples were higher than those of check sample.
出处
《浙江林学院学报》
CSCD
1994年第1期58-63,共6页
Journal of Zhejiang Forestry College
关键词
苹果
南瓜
果实汁液
均匀化
pumpkin
apple
fruit juice
homogenizing