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| 混浊苹果汁杀菌过程中褐变机理及控制的研究 | |
| 引用本文： | 赵光远,李娜,王璋.混浊苹果汁杀菌过程中褐变机理及控制的研究[J].饮料工业,2006,9(10):10-13. |
| 作者姓名： | 赵光远 李娜 王璋 |
| 作者单位： | 1. 郑州工业学院食品与生物工程学院,河南,郑州,450002 2. 漯河市食品工业学校,河南,漯河,462000 3. 江南大学食品学院,江苏,无锡,214036 |
| 摘 要： | 为了探讨混浊苹果汁杀菌过程中褐变的机理和控制，将几种可食用的化学添加剂在杀菌前加入混浊苹果汁，考察在杀菌过程中果汁的颜色变化和成分变化的关系。结果表明：混浊苹果汁杀菌中发生的非酶褐变主要是由酚类的氧化聚合而引起，Maillard反应不显著。褐变可通过添加0．006％VC（w／w）加以控制。 |
| 关 键 词： | 混浊苹果汁 杀菌 非酶褐变 酚类物质 |
| 修稿时间： | 2006年6月22日 |
Research on reason for and control of browning of cloudy apple juice during sterilization |
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| ZHAO Guang-yuan,LI Na,WANG Zhang.Research on reason for and control of browning of cloudy apple juice during sterilization[J].Beverage Industry,2006,9(10):10-13. | |
| Authors: | ZHAO Guang-yuan LI Na WANG Zhang |
| Abstract: | In order to study the reason for and control of browning of cloudy apple juice during sterilization,several edible chemical additives were added to the juice before sterilization and the relationship between the changes in colour and composition during sterilization was investigated. The results indicated that the non-enzymatic browning of the juice during sterilization was mainly caused by the oxidation and polymerization of polyphenols,and that the Maillard reaction did little to it. The browning could be avoided by adding 0.006% VC(w/v)to the juice. |
| Keywords: | VC |
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