| 浓缩苹果汁生产中褐变因素及其控制措施的探讨 |
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| 引用本文： | 王锋,李鹏军,哈益明.浓缩苹果汁生产中褐变因素及其控制措施的探讨[J].食品科技,2006,31(4):85-87. |
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| 作者姓名： | 王锋 李鹏军 哈益明 |
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| 作者单位： | 1. 中国农业科学院农产品加工研究所,北京,100094
2. 三门峡湖滨果汁有限责任公司临猗分公司,临猗,044100 |
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| 摘 要： | 通过分析浓缩苹果汁的生产工艺,阐明了目前苹果汁生产中防止褐变的基本措施以及引起果汁后期贮藏发生褐变的原因。浓缩苹果汁的生产工艺基本消除了果汁贮藏期的酶促褐变,在贮藏期的褐变限于非酶促褐变,主要是Maillard反应和焦糖化反应。
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| 关 键 词： | 浓缩苹果汁 褐变 Maillard反应 焦糖化反应 |
| 文章编号： | 1005-9989(2006)04-0085-03 |
| 修稿时间： | 2005年10月9日 |
Study on browning reason and control method in concentrated apple juice processing |
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| WANG Feng,LI Peng-jun,HA Yi-ming.Study on browning reason and control method in concentrated apple juice processing[J].Food Science and Technology,2006,31(4):85-87. |
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| Authors: | WANG Feng LI Peng-jun HA Yi-ming |
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| Abstract: | The basic method to inhibit browning in concentrated apple juice processing and the reason of apple juice browning during the storage are explained by analyzing the processing of concentrated apple juice. The enzymatic browning can be controlled during the storage of apple juice in the processing of apple juice concentrate. The browning reaction is mostly non-enzymatic browning, including maillard reaction and caramelization. |
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| Keywords: | apple juice concentrate browning maillard reaction caramelization |
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