【摘要】 八月瓜 Ａｋｅｂｉａ ｔｒｉｆｏｌｉａｔａ 果汁色泽易褐变，放置后产生大量沉淀物．为了探索果汁褐变和沉淀的主要因素，得到控制褐变和沉淀的方法，对果汁饮料加工工艺中的 ６ 个重要因素进行正交试验．为了测定各预处理和酸处理水平对果汁沉淀的影响，进行了单因素多水平试验．结果表明，八月瓜果汁饮料加工中的主要影响因素为预处理温度和酸处理体积分数，影响沉淀的主要因素为预处理温度和均值强度．防止果汁褐变的最佳方案为：预处理温度 ８５ ～９０℃， 柠檬酸体积分数０．１０％ ～０．１８％ ．采用 ８５ ～９０℃的预处理，以２００ ｋｇ／ｃｍ ２的压力进行 ２ 次均质，可防止果汁沉淀更多还原

【Abstract】 Akebia trifoliata fruit juice is easy to become grey and form sediments when laid up. The factors affecting colour changing are pretreatment temperature and acid treatment density. The factors affecting sediment are pretreatment temperature and Akebia trifoliata intensity. Through single element and multielement experiments, we come to the conclusions that the best way of preventing fruit juice from greying is setting 85℃～90℃ pretreatment temperature and 0.10%～0.18% lemon acid as treatment density and that sediment can also be prevented by using 85℃～90℃ as pretreatment temperature and treating Akebia trifoliata 2 times under the pressure of 200 kg/m 2 for even density.更多还原