欢迎您！东篱公司
退出
-
申报数据库
-
立项数据库
-
成果数据库
-
项目获奖数据库
中文摘要：
研究了抗氧化剂对苹果汁褐变的抑制效果。结果表明，质量分数为0．15％的D-异VD钠、0．1％植酸、0．2％L-半胱氨酸处理，均能较好的抑制苹果汁的褐变；质量分数为0．03％的D-异VC钠＋0．03％植酸＋O．06％L-半胱氨酸复合处理的抗褐变效果最佳；苹果汁在85℃下杀菌15min，褐变度最小；杀菌后冷却时，分段冷却较自然冷却有利于苹果汁色泽的保持。
英文摘要：
This paper studies the effect of antioxidant on apple juice browning in the process. The results show that 0.15% sodium D-isoascorbate, 0.1% Phytic acid and 0.2% Cys on browning inhibition of apple juice are best among the single browning inhibitors. The optimum combinations treatment is 0.03% sodium D-isoascorbate ＋0.03% Phytic acid ＋0.06% L-Cys, which have the best anti-browning effect. When Apple juice at 85℃keep 15 rain, which have the least browning. When cooling after sterilizing, Sub-cooling is better than natural cooling in keeping the quality of apple juice.
同期刊论文项目
同项目期刊论文
期刊信息
位置：