摘要
为了提高苹果浓缩汁的色值指标,采用HPLC法,对苹果浓缩汁生产单元操作中酚类物质的含量进行检测。实验结果表明:杀菌、酶解、吸附这三步操作同时影响果汁中的酚类物质含量。选择性地去除有颜色的多酚氧化产物,是理想的苹果浓缩汁加工工艺。
In order to improve the color of apple juice concentrate,HPLC was used to detect the contents of phenolic compounds in the unit operation of concentrated apple juice production.The results showed that sterilization,enzymolysis and adsorption had simultaneous effects on the contents of phenolic compounds in the juice.The selective removal of colored polyphenols oxidation products is ideal for apple juice concentrate production.
出处
《饮料工业》
2011年第5期27-28,31,共3页
Beverage Industry
关键词
苹果汁
生产工艺
酚类物质
apple juice
production process
phenolic compound