摘要
研究了热处理梨汁(加或不加防褐变剂),梨浆使其中的PPO完全及部分失活所需要的温度和时间。结果为:在90℃处理果汁10s可使其中的PPO完全失活,而对于果浆则需要90℃处理15s以上。加了防褐变剂的果汁经90℃处理10s可使其中的PPO完全失活。此外,经80℃处理30s以上虽不能使其中的PPO完全失活,但添加的防褐变剂及果汁自身的pH可抑制残余的PPO,从而防止酶促褐变的发生。70℃处理梨汁40s不能防止其中的酶促褐变。
The parameters （temperature and time） of heating treatment of pear juice （with or without anti-browning agents） and pear puree to completely or partly inactivate the polyphenoloxidase （PPO） in them were studied. When pear juice was heated at 90℃ for more than 10s, the PPO in it was completely inactivated, but for pear puree the heating time was more than 15s. When pear juice with anti-browning agents was heated at 90℃ for more than 10s, the PPO in it was also completely inactivated. In addition, though heating of pear juice with anti-browning agents at 80℃ for more than 30s did not completely inactivate the PPO in it, enzymatic browning would not occur because of the anti-browning agents added and the low pH of the juice. Heating pear juice at 70℃ for 40s could not prevent enzymatic browning in it.
出处
《饮料工业》
2006年第5期11-14,共4页
Beverage Industry
关键词
多酚氧化酶
酶促褐变
热灭活
混浊梨汁
polyphenoloxidase （PPO）
enzymatic browning
heating-inactivation
cloudy pear juice
