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热烫条件对野生猕猴桃果汁品质的影响 被引量:2

Effect of Blanching Conditions on the Quality of Wild Actinidia chinensis Juice
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摘要 [目的]探讨野生猕猴桃果汁生产的热烫条件。[方法]以赣东地区所产的野生猕猴桃为原料进行加工,研究野生猕猴桃果汁生产的最佳热烫温度及时间。[结果]野生猕猴桃清洗后,以75℃加热10min进行热烫处理,可有效钝化多酚氧化酶的活性,防止果汁褐变,同时总酸量最低,经感官评定,也是以75℃加热10min进行热烫处理的果汁品质最好。[结论]研究野生猕猴桃多酚氧化酶的热稳定性和热烫后单宁及有机酸含量可为加工利用提供科学依据。 [Objective] To investigate the blanching conditions for the production of wild Actinidia chinensis Juiee.[Method] Use wild Actinidia produced in Eastern Jiangxi as raw materials for processing, and find the best blanching temperature and time for wild Actinidia juice produetion. [Results] Blanehing process wild Actinidia after cleaning by heating them to 75℃ for 10min, the polyphenol oxidase activity can be passivated effectively to prevent fruit browning, while keeping the lowest total acid. By sensory evaluation, the blanching method of heating 10min to 75℃ can also achieve the best quality of fruit juice. [Conclusion] The study the thermal stability of wild Actinidia polyphenol oxidase and tannin and organic acid content after blanching processing can provide a scientific basis to produce.
作者 吴蔚书
出处 《江西食品工业》 2009年第3期33-34,共2页 Jiangxi Food Industry
关键词 热烫 多酚氧化酶 褐变 有机酸 Blanching,Polyphenol Oxidase,Browning,Organic acid
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