| 果汁稳定性及其澄清技术的研究进展 |
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| 引用本文： | 缪少霞,励建荣,蒋跃明. 果汁稳定性及其澄清技术的研究进展[J]. 食品研究与开发, 2006, 27(11): 173-176 |
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| 作者姓名： | 缪少霞 励建荣 蒋跃明 |
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| 作者单位： | 1. 浙江省工商大学食品、生物与环境工程学院,浙江,杭州,310035
2. 浙江省工商大学食品、生物与环境工程学院,浙江,杭州,310035;中国科学院华南植物园,广东,广州,510650 |
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| 摘 要： | 果汁稳定性一直是影响果汁质量的一个关键问题。分析了酚类物质、蛋白质、微生物、果胶、淀粉等大分子物质对果汁混浊的影响，比较了酶法、膜处理珐、吸附法和应用澄清剂对果汁澄清的效果，并探讨了果汁澄清技术的发展方向。
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| 关 键 词： | 果汁 稳定性 澄清 质量 澄清技术 |
| 收稿时间： | 2006-07-26 |
| 修稿时间： | 2006-07-26 |
ADVANCES IN STABILITY OF FRUIT JUICE IN RELATION TO ITS CLEANING TECHNOLOGY |
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| MIAO Shao-xia,LI Jian-rong,JIANG Yue-ming. ADVANCES IN STABILITY OF FRUIT JUICE IN RELATION TO ITS CLEANING TECHNOLOGY[J]. Food Research and Developent, 2006, 27(11): 173-176 |
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| Authors: | MIAO Shao-xia LI Jian-rong JIANG Yue-ming |
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| Affiliation: | 1.College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, Zhejiang, China; 2. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, Guangdong, China |
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| Abstract: | The stability of fruit juice is the key factor which maintains the quality of the juice. This paper analysed the effects of phenolic compounds, proteins, microorganism, pectin and starch on the stability of fruit juice, then discussed the cleaning technologies of fruit juice involving enzymatic engineering, absorption separation, membrane filtration and application of clarifiers, and finally suggested the development of the cleaning technology of fruit juice. |
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| Keywords: | fruit juice stability cleaning quality cleaning technology |
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