草莓汁加工工艺和保护色技术研究
Study on Prkcessing Method and Color protecting Technique of Strawberry Juice
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摘要: 制汁得率低和色泽改变是草莓汁生产的技术难题。果胶酶处理可提高制汁得率18%,且提高过滤速度。草莓汁色泽易受氧化、还原而褪色,一定浓度的茶多酚具有显着的护色效果,而异抗坏血酸、植酸钠等抗氧化剂则起反作用。光密度值可以作为草莓汁色泽变化的衡量指标。Abstract: Low rate of Juice extracting and discoloration were the major problem in strawberry pro-cessing. Treated with pectase,the extract of strawberry was increased by 18% and the filter effi-ciency was increased evidently. A certain concentration of Green Tea-Polyphenol(GTP)was effec-tive to protect the juice from oxidation and reduction,while the antioxidant of ascorbic acid and sodium phytase played an opposite role. The value of optical-density could be used as a measuring index in the discoloration of strawberry juice.
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Key words:
- Strawberry /
- Discoloration /
- Pectase /
- Green Tea-Polyphenol
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[1] 屈龙庆,邵冬梅等.1988.草葛酒的研制,食品科学,(10): 25~29
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