【摘要】 为探讨热处理对酸樱桃果汁品质的影响,将调配后的酸樱桃果汁在50～100℃温度下进行热处理,研究了酸樱桃果汁品质指标的变化规律。结果表明,热处理对可溶性固形物含量和pH影响不显著,80℃热处理酸樱桃果汁可以达到国家卫生标准,浊度增大20.5%,透光率降低1.37%,花青素和抗坏血酸保留率分别为93.14%和64.3%。更多还原

【Abstract】 To explore the effects of thermal treatment on quality of sour cherry juice,changing patterns of juice quality during thermal treatment at 50～100 ℃ were studied.Results showed that thermal treatment did not obviously affect soluble solid content and pH.Thermal treatment of sour cherry juice at 80 ℃ could reach national hygiene standard.Turbidity increased 20.5%,light transmittance reduced 1.37%,anthocyanin and ascorbic acid retention were 93.14% and 64.3%,respectively.更多还原