食品添加剂对贮藏后期苹果梨汁澄清度的影响

Effects of food additives on clearness of apple pear juice during anaphase storage

通过添加 1%蜂蜜、 0 0 6%BE -6悬浮剂、加热等处理贮藏后期苹果梨汁 ,结果表明加入蜂蜜、BE -6悬浮剂均对苹果梨汁有明显的澄清作用 ,加热处理则维持果汁的浑浊程度。处理后的苹果梨汁澄清度可通过测定吸光度值A41 0 表现出来。试验时又对影响果汁色泽的多酚氧化酶活性进行了A41 0 测定 ,结果表明多酚氧化酶A41 0 值变化不大 ,果汁维持原色。此外 ,试验结果还表明苹果梨原汁在室温 (10～ 15℃ )下存放 ,可保持均匀浑浊果汁状态 ,当室温达到 2 0℃以上时 ,果汁自然澄清 。

Apple pare juice in anaphase storage was treated with the addition of food additives or by heating. The results showed that the clarification of the juice was obviously observed by adding 1% honey and 0 06% BE-6 suspending agent during later storage, whereas heating treatment still kept the degree of turbidity. The degree of clarification of the treated juice was detected by the absorbency value A 410 .The activity of polyphenoloxidase, which affected the colour of the juice, was also detected by the absorbency value A 410 . The value changed little, and the colour of the juice remained unchanged. In addition, it was shown that crude apple pear juice kept homogeneous when stored at 10-15℃ and cleared up naturally and layering appeared when the temperature was above 20℃.