摘要
为了抑制苹果汁在加工过程中的褐变,将微波加热技术与乳清分离蛋白(WPI)、抗坏血酸(AA)、柠檬酸(CA)三种褐变抑制剂相结合,采用不同的微波功率和时间处理苹果原料,研究不同预处理方式对苹果汁褐变特性的影响。结果表明,随着微波功率提高和处理时间的延长,苹果汁多酚氧化酶(PPO)活性降低,色泽提高;当功率为720W,处理时间120s时,果汁PPO几乎被完全抑制,色泽、总酚、氨基态氮含量增加,总糖含量下降,总酸含量略微提高。其中,经WPI水浴微波处理后的果汁L值为91.14,与其他预处理后的果汁色泽相差不大,且总酚含量增幅最小,因而是较佳的抑制果汁褐变方法。
In order to investigate the relationship between microwave combined with three anti-browning agents [whey protein isolates （WPI）, ascorbic acid （AA）,citric acid （CA）] 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 apple juice had lower activity of PPO and higher color value with the increase of microwave power and time,with the microwave power of 720W and time of 120s,the activity of polyphenol oxidase were almost inhibited,color value and the content of total phenolics and amino-nitrogen were increased ,total sugar content were reduced and total acid content were increasing slightly. Among those pretreatments,microwave-WPI was the most appropriate way to inhibit browning because of the color value of apple juice was 91.14 which was comparable with others and total phenolics content had the least increase.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第14期264-267,271,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31101326)
陕西省咸阳市科技计划项目(2010k12-16)
陕西省人力资源与社会保障厅出国留学人员科技活动项目
