[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage ...[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage was produced through dilution, blending, color protection, sterilization and other key processes. By using orthogonal test, the best formula of the apple clear juice beverage was determined, and then the color protection effects of three color protection agents Cys, NaHSO3 and Vc on the apple clear juice beverage were compared. [ Result] The best formula of the apple clear juice beverage was composed of 0.15% citric acid, 0.20% sodium citrate, 0.06% tannic acid, 6% white sugar and 16% concentrated apple juice. Besides, there was a big difference among the three kinds of color protection agents （ Cys, NaHSO3 and Vc ） in the color protection effects on the apple clear juice beverage. Considering the quality safety of the product, 0.60% Vc was chosen as the best color protection a.clent. I- Conclusionl The research could provide theoretical references for using concentrated aDDle juice to produce aDDle clear iuice beveraae.展开更多
The mycotoxin, patulin （4-hydroxy-4H-furo [3, 2c] pyran-2 [6H]-one）, is produced by a number of fungi common to fruit and vegetable-based products, most notably apples. Patulin contamination within apple products po...The mycotoxin, patulin （4-hydroxy-4H-furo [3, 2c] pyran-2 [6H]-one）, is produced by a number of fungi common to fruit and vegetable-based products, most notably apples. Patulin contamination within apple products poses a serious health risk to consumers. Studies done on laboratory animals have demonstrated that patulin has a broad spectrum of toxicity, including mutagen city and carcinogenicity. The aim of the experiment was studying influence of selectively acting activated carbon powder--Ercarbon SH （Erbsloh, Germany） which is special produced for lowering HMF （hydroxy methyl furfural）, on reduction of patulin content in clear apple juice. Industrial apple row material with some damaged parts was pressed, juice was pasteurized at 95 ℃ during 2 min. After cooling on 55 ℃, enzymatic treated and clarified juice were filtered by 0.45 [am pore sizes membrane filter, Apple clear juice sample was divided for five parts. The samples of apple juice were diluted to 11.5° Brix and contacted with concentrations of 2, 2.5, 3 and 3.5 g/L activated carbon powder for 30 min. After filtration in the experimental samples, putulin was quantitatively determined by HPLC （high performance liquid chromatography with UV） detector at 276 nm. The research revealed that the best results were achieved by treatment with activated carbon in its powder form at concentration of 2.5 g/L with 30 min contact time.展开更多
基金Supported by the Project for Scientific and Technical Personnel ServingEnterprises of Ministry of Science and Technology, China( 2009GJG10050)
文摘[Objective] The study aimed to determine the formula and production process of apple clear juice beverage. [Method] Concentrated apple juice was used as the raw material in this experiment, apple clear juice beverage was produced through dilution, blending, color protection, sterilization and other key processes. By using orthogonal test, the best formula of the apple clear juice beverage was determined, and then the color protection effects of three color protection agents Cys, NaHSO3 and Vc on the apple clear juice beverage were compared. [ Result] The best formula of the apple clear juice beverage was composed of 0.15% citric acid, 0.20% sodium citrate, 0.06% tannic acid, 6% white sugar and 16% concentrated apple juice. Besides, there was a big difference among the three kinds of color protection agents （ Cys, NaHSO3 and Vc ） in the color protection effects on the apple clear juice beverage. Considering the quality safety of the product, 0.60% Vc was chosen as the best color protection a.clent. I- Conclusionl The research could provide theoretical references for using concentrated aDDle juice to produce aDDle clear iuice beveraae.
文摘The mycotoxin, patulin （4-hydroxy-4H-furo [3, 2c] pyran-2 [6H]-one）, is produced by a number of fungi common to fruit and vegetable-based products, most notably apples. Patulin contamination within apple products poses a serious health risk to consumers. Studies done on laboratory animals have demonstrated that patulin has a broad spectrum of toxicity, including mutagen city and carcinogenicity. The aim of the experiment was studying influence of selectively acting activated carbon powder--Ercarbon SH （Erbsloh, Germany） which is special produced for lowering HMF （hydroxy methyl furfural）, on reduction of patulin content in clear apple juice. Industrial apple row material with some damaged parts was pressed, juice was pasteurized at 95 ℃ during 2 min. After cooling on 55 ℃, enzymatic treated and clarified juice were filtered by 0.45 [am pore sizes membrane filter, Apple clear juice sample was divided for five parts. The samples of apple juice were diluted to 11.5° Brix and contacted with concentrations of 2, 2.5, 3 and 3.5 g/L activated carbon powder for 30 min. After filtration in the experimental samples, putulin was quantitatively determined by HPLC （high performance liquid chromatography with UV） detector at 276 nm. The research revealed that the best results were achieved by treatment with activated carbon in its powder form at concentration of 2.5 g/L with 30 min contact time.
