摘要
为了抑制苹果制汁过程中的褐变,提高产品质量,该文首次采用自行设计的液氮降温排氧打浆机,对苹果打浆工艺进行了初步研究.具体研究了打浆时添加液氮后苹果浆温度、溶解氧含量、果浆颜色以及多酚氧化酶（PPO）和过氧化物酶（POD）活力等的变化.结果表明：添加1%～2%液氮后,苹果浆温度迅速降低为原来温度的50%,氧气含量降低为对比组的47.7%;果浆色泽L值为53.96,较对比组的L值高44.1%;同时可减少维生素C损失,提高苹果出汁率.
To control the browning in apple juice processing, new grinding equipment was designed by using liquid nitrogen to exclude oxygen and lower temperature, the changes of fruit slurry＇s temperature, thecontent of dissolving oxygen （DO） and the color were systemically studied, as well as the activity changes of polyphenoloxidase （PPO） and peroxidase （POD） during grinding. Results show that after adding 1%;2 % liquid nitrogen, the temperature of fruit slurry reduce to 50% of the original one, and the content of oxygen in the fruit slurry is only 47.7% of the original one; while the L ratio is 53.96 which is 44.1% higher than the original figure, meanwhile the loss of vitamin C will be reduced greatly and the juice yield will be improved.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2007年第6期228-232,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家"十五"重大科技专项(2001BA501A21)
广东省农业攻关项目(2005B20601007)
关键词
苹果
液氮
打浆
护色
apple
liquid nitrogen
grinding
color protection
