| 苹果原浆抗氧化防褐变及稳定性试验 |
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| 引用本文： | 吕心泉,武利强.苹果原浆抗氧化防褐变及稳定性试验[J].食品与机械,2002(4):11-12. |
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| 作者姓名： | 吕心泉 武利强 |
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| 作者单位： | 南京农业大学食品科技学院 |
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| 摘 要： | 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，内色或黑色。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。
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| 关 键 词： | 苹果原浆 抗氧化 防褐变 稳定性 试验 果汁 |
| 修稿时间： | 2002年7月6日 |
Anti-ox idation,anti-browning and stability test of apple raw-juice |
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| Lu XinquanWu Liqiang.Anti-ox idation,anti-browning and stability test of apple raw-juice[J].Food and Machinery,2002(4):11-12. |
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| Authors: | Lu XinquanWu Liqiang |
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| Affiliation: | Lu XinquanWu Liqiang |
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| Abstract: | 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. |
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| Keywords: | Apple raw juice Browning Erythorbic acid |
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