| 摘要: |
| 对3个不同品种苹果汁褐变能力及其不同抑制方法的研究结果表明不同品种苹果汁的OD值和褐变能力不同，其中黄元帅和乔纳金苹果汁的OD值和褐变能力较低；不同处理对3个品种苹果汁褐变的抑制效果各异，制汁时对黄元帅、乔纳金和新红星苹果分别用添加0.32 g/L和0.48 g/L的Vc以及90 ℃ 2 min热烫处理能较好地抑制苹果汁的褐变。 |
| 关键词: 苹果汁 褐变 褐变抑制 |
| DOI： |
| 分类号:Q969.36+4.2 |
| 基金项目: |
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| Browning and it’s inhibition of apple juice from different varieties |
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| Abstract: |
| Browning and it’s inhibitiions of apple juices were studied with 3 varieties.The results indicated that the OD value and the browning capacity of apple juices varied with apple varieties,and the varieties of the lower OD value and weak browning capacity were Golden Delicious and Joangold.The different methods of browning inhibitions had different effects among apple varieties.Adding 0.32 g·L-1 Vc,0.48 g·L-1 Vc,and treating with hot-water(90 ℃ 2 min) were found to inhibit browning of Golden Delicious,Joangold,and New Redstar,preferable. |
| Key words: apple juice browning browning inhibition |
