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Control measures of enzymatic browning in apple juice and its clarification techniques
Author(s): 
Pages: 28-31
Year: Issue:  1
Journal: Deciduous Fruits

Abstract: 为了控制苹果汁的褐变,提高产品澄清度及其稳定性,设计正交试验以确定复合褐变抑制剂及其用量,利用均匀试验确定澄清方案.结果表明,最佳工艺为0.05%维生素c加1.5%的氯化钠护色鲜切苹果15分钟,0.2%的多聚磷酸钠、蜂蜜3mL /100mL果汁、0.8%的草酸和0.12%的维生素c组成的复合剂抑制榨汁的褐变;每100g果汁中添加160mg果胶酶和20mg葡萄糖氧化酶,调果汁pH值至4.4,50℃水...
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