摘要
以半成品浓缩苹果清汁为试材,检测透光率和色值,选取3种不同类型和4种不同配比树脂,研究25℃条件下果汁色值及其稳定性,旨在提高色值以减轻褐变程度。结果表明,脱色能力:LSA-900E>LSA-900B>LSA-900C,LSA-900B∶LSA-900E=1∶3>LSA-900B∶LSA-900E=1∶4>LSA-900B∶LSA-900E=1∶2>LSA-900B∶LSA-900C=1∶4。单独使用树脂时维持果汁色值稳定性的能力差异不明显,而LSA-900B∶LSA-900E=1∶3树脂对果汁稳定性的调控效果最佳。
Clear concentrated apple juice as test material,detection light transmittance and color value,choose three different types and the ratio of four resins,study on juice color values and its stability at 25 ℃,aiming at improving the color value to alleviate the degree of Browing. Results showed that,declorizingability:LSA-900E>LSA-900B>LSA-900C;LSA-900B∶LSA-900E=1∶3>LSA-900B∶LSA-900E=1∶4>LSA-900B∶LSA-900E=1∶2>LSA-900B∶LSA-900C=1∶4. Using single resin to maintain its stability difference was not obvious,but The LSA-900B∶LSA-900E=1∶3 resin on the stability of fruit juice control effect was best.
出处
《食品研究与开发》
CAS
北大核心
2016年第17期46-49,共4页
Food Research and Development
关键词
树脂
配比
浓缩苹果清汁
色值
resin
ratio
concentrated apple juice
color value
