摘要
研究苹果—刺梨混浊汁的生产工艺,以新鲜苹果和刺梨为原料制混浊汁,采用感官评定和色差分析苹果与刺梨的配比对混浊汁色泽稳定性及风味的影响;采用浊度测定、色差分析和酚类测定等方法,研究苹果的前处理温度和时间、均质及其与离心的先后顺序对混浊汁混浊稳定性的影响。结果表明,苹果与刺梨的比例为45∶1(W∶W)时,果汁在加工过程中具有很好的色泽稳定性,且风味很好;苹果在45℃水浴中处理45min,混浊汁具有很好的混浊稳定性;混浊汁在25MPa、60℃均质后再离心(4000r/min,15min),具有很好的贮藏稳定性。
In order to study on processing of apple-roxburgh rose cloudy juice, the compound cloudy juice with rich nutrient, alluring color and unique special flavor was made from apple and roxburgh rose. The effect of proportion of apple to roxburgh rose on color stability and flavor of juice was researched by using sensory evaluation and color assessment; and pretreatment of apple before crushing, homogeneous, centrifugation and their order were also researched by using turbialty measurements, color assessment, polyphenols assay, etc so as to improve the cloud stability. The results showed that the compound cloudy juice had best sensory and color stability in the process when the proportion of apple to roxburgb rose was 45 = 1 （W = W） . The good cloud stability was obtained when apples were treated at 45 ℃ water bath for 45 min before crushing and centri fuged （4 000 r/min,15 min） after homogenized at 25 MPa,60℃.
出处
《食品与机械》
CSCD
北大核心
2009年第6期145-148,共4页
Food and Machinery
基金
河南省科技重点攻关计划项目:(编号:082102110010)
关键词
苹果
刺梨
混浊果汁
生产工艺
Apple
Roxburgh rose
Cloudy juice
Progress technique
