苹果原浆抗氧化防褐变及稳定性试验

Anti-ox idation,anti-browning and stability test of apple raw-juice

新鲜苹果加工成果汁 ,由于酶促褐变或非酶促褐变常变色 ,呈褐色、黄色或黑色。加入一定量的Vc或L -cys会抑制其褐变 ,在新鲜汁中加入不同的增稠剂 ,会提高其稳定性。

Apple juice was made from fresh apple.Its color often changed to yellow,brown or black.These phenomena were mainly caused by enzymatic browning or non enzymatic browning.Adding some V c or L cys into the apple juice could hold back these phenomena.At the same time,the use of some various consistener could stabilize the juice.