控制苹果汁加工中发生褐变的研究

Control Browning in the Apple Juice Process

研究了抗氧化剂对苹果汁褐变的抑制效果。结果表明,质量分数为0.15%的D-异VC钠、0.1%植酸、0.2%L-半胱氨酸处理,均能较好的抑制苹果汁的褐变;质量分数为0.03%的D-异VC钠+0.03%植酸+0.06%L-半胱氨酸复合处理的抗褐变效果最佳;苹果汁在85℃下杀菌15min,褐变度最小;杀菌后冷却时,分段冷却较自然冷却有利于苹果汁色泽的保持。

This paper studies the effect of antioxidant on apple juice browning in the process. The results show that 0.15% sodium D-isoascorbate, 0.1% Phytic acid and 0.2% Cys on browning inhibition of apple juice are best among the single browning inhibitors. The optimum combinations treatment is 0.03% sodium D-isoascorbate ＋0.03% Phytic acid ＋0.06% L-Cys, which have the best anti-browning effect. When Apple juice at 85℃keep 15 rain, which have the least browning. When cooling after sterilizing, Sub-cooling is better than natural cooling in keeping the quality of apple juice.