橙汁混浊的稳定性

Cloud Stability of Orange Juice

研究成熟度、制汁工艺、酶处理、贮藏条件对橙汁混浊稳定性影响。结果表明:随着成熟度增加,橙汁混浊度呈上升趋势;胶体磨细微化可以增加果浆中果胶、可溶性果胶的溶出,果胶含量显著增加(P<0.05);果胶酯酶(PE)活性影响橙汁混浊稳定性,应完全钝化;采用果胶酶酶解会破坏橙汁浑浊稳定性,木瓜蛋白酶酶解橙汁浑浊度的影响不明显;4℃和15℃贮藏对橙汁混浊度的影响不显著(P>0.05),25℃贮藏对橙汁混浊度降低影响显著(P<0.05),常温贮藏不利于保持橙汁混浊稳定性。

The effects of degree of maturity （DM） of fruit,squeezing way,enzymatic treatment and storage temperature on the cloud stability of orange juice were investigated. As fruit DM increased,the turbidity of squeezed orange juice showed an increasing trend. Micronization by a colloid mill could improve the release of pectin and soluble pectin from fruit pulp,resulting in a significant increase in pectin content in fruit juice （P〈 0.05）. Pectinesterase presence had notable effect on the cloud stability of orange juice,so this enzyme should be inactivated. Pectinase treatment damaged the cloud stability of orange juice,while the effect of papain treatment was unobvious. No significant change （P〉 0.05） was observed for orange juice quality during storage at 4 or 15 ℃,but the turbidity of orange juice decreased significantly during storage at 25 ℃ （P〈0.05）. Ambient temperature storage was unbeneficial for the cloud stability of range juice.