摘要
为了防止苹果汁在贮藏过程中褐变,采用不同的微波功率和时间预处理原料苹果,研究微波预处理对苹果汁褐变的影响。结果表明,微波处理可以提高苹果汁的色值,降低多酚氧化酶的活性,引起氨基态氮含量的下降,并使苹果汁的酸度略微提高。在微波功率为720～900W,处理时间75～125s时,果汁色值较高。室温贮存45d后,微波功率900W,时间为100s处理的果块,果汁色值为67.8,比未经微波处理的高91.5%。微波预处理是防止苹果汁褐变的一种简便安全、合理经济的加工方法。
In order to investigate the relationship between microwave pretreatment of raw apple and browning of apple juice,the effects of different microwave power and time treatment on the browning of apple juice during apple juice processing were studied.The results indicated that microwave treatment could improved the color value,reduced the activity of polyphenol oxidase and the content of total amino-nitrogen,and slightly increased the acidity of apple juice.With the microwave power of 720-900 W and time of 75-125 s,the color value of apple juice was higher,after 45 days storage at room temperature,with the microwave power of 900 W and time of 100 s,the color value of apple juice was 67.8（91.5% higher than the control）.Microwave pretreatment of raw apple to prevent the browning of apple juice is a simple,safe,feasible and economical processing method.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2010年第5期347-351,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
教育部"食品科学与工程专业指导性专业规范研制(编号:925)"子课题"主干课程食品安全性教学现状调研与规划"
山西师范大学博士科研启动基金(833089)
关键词
果汁
微波
贮藏
褐变
色值
多酚氧化酶
氨基态氮
fruit juice
microwaves
storage
browning
color value
polyphenol oxidase
amino-nitrogen
