食品与机械2012，Vol.28Issue(5)：159-162,4.DOI:10.3969/j.issn.1003-5788.2012.05.043
储藏温度和时间对混浊苹果汁混浊稳定性的影响
Effect of storage temperature and time on stability of cloudy apple juices
摘要
Abstract
ln order to improve cloud stabilization of cloudy apple juice, studied the effect of storage conditions on the stability of cloudy apple juice and the content and properties of apple pectin through storing Fuji vaticty under different conditions. The results showed that with storage time increasing,at the two kinds of temperatures the turbidity retention ritao of the apple juice and the cloud stability improving and the pH value and pectin content rising, and the pectin degree of esterification and relative molecular mass decreasing. Compared with low temperature (1 ℃ ) . room temperature ( 12 ℃± 1 ℃ ) was more benefit of improving juice turbidity retention and stability; meanwhile. Therefore, cloud stabilization of juice conld be significantly improved by storing apple at room temperature. Considering of juice yield.the rate of turbidity retention was increased to 25.5% to 12. 91%; Without considering that.il was increased to 42. 39%.关键词
混浊苹果汁/混浊稳定性/果胶/浊度/酯化度Key words
cloudy apple juice/ cloud stabilization/ pectin/ turbidity/ pectin degree of esterification引用本文复制引用
赵光远,荆利强,张雪莹,周晶晶,常杨..储藏温度和时间对混浊苹果汁混浊稳定性的影响[J].食品与机械,2012,28(5):159-162,4.基金项目
河南省杰出青年基金项目(编号:104100510022) （编号:104100510022）
河南省青年骨干教师资助项目(编号:72009086) （编号:72009086）
