橙汁混浊稳定性的研究进展

橙子榨汁后,果肉颗粒、细胞壁碎片、橙油微滴、橙皮苷结晶、细胞色素及一些无定形物质不均匀的分散于水中,使橙汁呈现特殊的不透明或混浊状态,即

Research progress on cloud stability of orange juice

After squeezed, pulp particles, cell wall fragments, orange oil drops, hesperidin crystal, cytochrome and some amorphous material in orange were dispersed in water ununiformly. They contribute to the turbidity of citrus juices, which was known as “cloud”. Quality factors such as flavor, color, texture, and aroma are partly attributable to the cloud. If the cloud particles were too large, cloud will settle down, with the occurrence of loss cloud, leading to cloud loss. In this paper, the main components and characteristics of cloud in orange juice were summarized. The cloud was made of pectin, protein, cellulose, hesperidin, and so on. Simultaneously, the factors affecting the stability of cloud in orange juice were reviewed, including the effect of pectin methylesterase, orange 's varieties and maturity, p H, calcium, and clouding agents. Addition of pectin methylesterase inhibitor, or usage of non-thermal processing technologies, such as ultra-high pressure homogenization technique and ultrasonic treatment, could maintain cloud stability in processing or storage of orange juices.Studying the cloud's component interaction mechanism and the orange juices processing new technology unceasingly in a deep-going way could improve cloud stability of orange juices in processing and storage, making orange juices keep better conditions in its shelflife.