摘要
考察了苹果破碎时果浆所达到的最高温度对果汁的颜色、Vc、酚类物质、色泽和混浊稳定性等的影响,确定破碎温度为95℃。热处理增加了果胶的聚合度,促进果胶从果浆中释放,从而增加了果汁的黏度。热处理还可减小果汁中悬浮颗粒的尺寸。用新工艺生产出的产品有较高的浊度和较好的颜色。
The effect of heating temperature of puree on color, content of Vc and total phenols, stability of color and cloudiness of juice was studied and the optimum temperature for the crushing of apple was 95℃. The heating treatment of increased temperature could improve the viscosity of juices by releasing more pectin from the puree to juices and avoiding the depolymerizing of the pectin caused by PG, and the size of particles in the juice was also reduced by the heating treatment. The products made by us are with better color and proved turbidity.
出处
《食品工业》
北大核心
2006年第2期13-16,共4页
The Food Industry
关键词
混浊苹果汁
颜色
破碎时热处理
浊度
果胶
cloudy apple juice
color
steam heating during crushing
turbidity
pectin
