减轻超滤苹果汁后混浊的途径

Ways to reduce the afterturbidity of ultrafiltrated apple juice

影响超滤苹果汁质量的是后混浊问题。试验通过在果(?)酶处理过程通入压缩空气和汁热处理,减少了苹果汁中的酚类物质和蛋白质的含量。果汁经超滤及巴氏杀菌后无混浊及沉淀产生,并且颜色变浅。HMF在加热后含量增加,但不影响颜色变化。贮存八个月后观察,对照出现后混浊,而经氧化处理后的汁仍为澄清透明,摇动无混蚀现象。

The main factor which influences the quality of ultrafilted apple juice is afterturbidity. By leading in compressed air to the apple syrup during enzyme treatment and heating apple juice, the contents of phenols and protein in juice decreased. After ultrafiltrating and pasterizing, the juice color got light with no turbid phenomenon and sediment. After heating, the content of HMF increased, but no changes occurred on the color. preserved for eight months, the control's turbidity increased, but the oxldized juice kept clear, even shaking no turbid phenomenon appeared.