高压均质对苹果、南瓜混合带肉果汁稳定性及某些理化性状的影响

Effect of pressure andTimes of Homogenization on the Stability and Several Physico-chemical Pro- perties of Fruit Juice Mixed Apple with Punlpkin

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.