摘要
本实验探讨了以砀山酥梨为原料生产浓缩梨汁的工艺条件,使用微波预热、酶澄清等方法,围绕酥梨出汁率、梨汁的澄清与褐变、梨汁的葡萄糖与VC含量、杀菌条件等问题进行了研究,结果表明:梨破碎后经微波预热40s出汁率高达91.46%,果汁的澄清效果也有所提高;最好的澄清条件是在50℃加入0.02%的果汁酶澄清12h,透光率达到97.4%;澄清后酥梨汁葡萄糖含量为5.569%,梨汁浓缩前VC含量为22.14mg/100g;梨汁浓缩后VC损失量为3.18mg/100g,损失率为14.36%。
Microwave preheating and enzymatic clarification were used in the production process of concentrated Dangshan crisp pear juice. It was found that the juice yield of the Dangshan crisp pear preheated by microwave for 40 s is 91.46%, and the transparent effect is also increased to some degree. The optimal clarifying conditions are complex pectinase amount 0.02%, clarifying time 12 hours and temperature 50℃. Under these conditions, the transparency is 97.4%. After the clarification, the glucose content is 5.569%, and the loss quantity of vitamin C is 3.18 mg/100 g and the loss rate is 14.36%, while the content of vitamin C is 22.14 mg/100 g before the clarification.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期334-336,共3页
Food Science
关键词
砀山酥梨
果汁
澄清
褐变
杀菌
Dangshan crisp pear
juice
clarification
browning
sterilization
