摘要
选取早期不成熟富士苹果为原料，比较4种澄清稳定工艺对酚类物质、蛋白质的去除能力，改善果汁二次沉淀问题，并进行了产业化实验。实验结果表明：现代工艺与传统工艺相结合，即膨润土、明胶、硅溶胶组合澄清剂与树脂工艺相结合，可以实现不成熟苹果直接加工稳定浓缩清汁，直接加工出的浓缩苹果汁色值大于80（11．5Brix，440nm，T％）；98％以上批次无二次沉淀产生；0～4℃储存时，日褐变量小于0．05，浊度在0．2～0．5NTU之间，部分果汁浊度低于0．2NTU。
The effect of four clarification and stabilization technologies on phenolic compounds, proteins, and the secondary sedimentation problems in immature Fuji juice was investigated. And the industrialization experiment was also carried out. Experimental results showed that： the combination of modern technology, that is composite clarifying agent （bentonite, gelatin, sol）, with the traditional resin process, can achieve stable concentrate apple juice which with a color value higher than 80 （11.5 Brix, 440 nm, T%） and more than 98% of them had no secondary sedimentation. When this stable concentrate apple juice stored under 0~4 ~C, the average day brown value of them is 0.05 and the turbidity is between 0.2 NTU and 0.5 NTU, with some less than 0.2 NTU.
出处
《食品科技》
CAS
北大核心
2013年第11期103-107,共5页
Food Science and Technology
基金
山东省苹果精深加工技术重点实验室建设计划项目
关键词
早期不成熟
富士苹果
树脂
二次沉淀
浊度
immature
Fuji apple
resin
secondary sedimentation
turbidity
