食品工业科技2012，Vol.33Issue(8)：132-136,5.
酸性电生功能水对鲜榨梨汁品质的影响
Influence of acidic electrolyzed functional water on the quality of fresh pear juice
李克娟 1郝建雄 2刘海杰 1辰巳英三 3李里特1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京100083
- 2. 河北科技大学生物科学与工程学院,河北石家庄050018
- 3. 独日本国际农林水产业研究中心,日本茨城县つくは市大ゎし1-1,305-8686
- 折叠
摘要
Abstract
The influence on the quality of fresh pear juice after soaking pear blocks in the acidic electrolyzed functional water（ AEW） was studied.The Crown pear was used as test materials.The results showed that AEW can not only reduce 1.51Oglo CFU/mL of the total bacteria number, but also reduce the polyphenol oxidase （PPO） activity more than 50%.Its effect on protecting color was equal to the tap water added 0.1%Vc ,and the flavor of the juice was close to the control.The inhibiting PPO ability of AEW depended on the existing form of available chlorine concentration （ACC）, pH and the ratio of pear blocks to AEW.It was found that the AEW with the ACC of 100mg/L, the pH 5.0 and the ratio of material to liquid（w：v）of 1：4 could achieve satisfactory results.关键词
酸性电生功能水/多酚氧化酶/鲜榨梨汁Key words
acidic electrolyzed functional water/polyphenol oxidase/fresh pear juice分类
轻工纺织引用本文复制引用
李克娟,郝建雄,刘海杰,辰巳英三,李里特..酸性电生功能水对鲜榨梨汁品质的影响[J].食品工业科技,2012,33(8):132-136,5.
