安徽农业科学2011，Vol.39Issue(14)：8604-8606,8630,4.
苹果汁褐变影响因素的研究
Study on the Influencing Factors of Browning in Aapple Juice
摘要
Abstract
[ Objective] The aim of the study was to seek available measures of restraining juice browning during fresh-squeezed juice at home.[ Method] The effects of pH, blanching treatment, light, browning inhibitors, storage temperature, etc. on apple juice browning was investigated.[ Result ] The optimum condition of preventing apple juice browning was pH 3, shading, heat treating 5 min, Vc addition quantity 0. 05％, citric acid 0.5％ ,storing temperature 4 ℃ ,isolation of oxygen and protecting color before and after squeezing juice. [ Conclusion] A good results of controlling effectively apple juice browning was obtained.关键词
苹果汁/褐变/影响因素Key words
Apple juice/ Browning/ Influencing factors分类
农业科技引用本文复制引用
米热班古·木太力甫,马泽鑫,敬思群..苹果汁褐变影响因素的研究[J].安徽农业科学,2011,39(14):8604-8606,8630,4.基金项目
新疆维吾尔自治区科技攻关(重大专项)资助(200731136-3). （重大专项）
