【作者】 魏立威； 朱丹实； 任晓俊； 刘贺； 曹雪慧； 励建荣；

【Author】 Wei Liwei;Zhu Danshi;Ren Xiaojun;Liu He;Cao Xuehui;Li Jianrong;College of Food Science and Technology,Bohai University,National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities;

【机构】 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室辽宁省高等学校生鲜食品产业技术研究院；

【摘要】 苹果是最常食用的水果之一。每年,苹果总产量的35%用于加工为苹果制品。苹果汁是国际市场上第二大消费果汁,仅次于橙汁。目前,我国市场上售卖的苹果汁以清汁为主,而苹果浊汁未经澄清,保留了更多的果胶、蛋白质、酚类物质等物质,因此,营养价值更高。而且,苹果浊汁的色泽、口感更符合纯天然饮品的特点,也更适合调配饮料。然而,稳定性不佳一直是制约苹果浊汁产业发展的主要因素之一。酸度是影响果汁稳定性的重要因素,论文重点研究了酸度对苹果浊汁稳定性的影响。以未处理苹果浊汁(pH 3.8)为对照组,在pH 2.0、2.5、3.0和3.5条件下,考察了浊度、云度值、云度稳定性、粒径分布等指标对苹果浊汁稳定性的影响。结果表明,酸度对苹果浊汁稳定性影响较大。果汁在pH 2.5时浊度、云度值、云度稳定性最高。在此pH条件下,果汁颜色较浅、颗粒较小、颗粒大小更均匀。本研究为提高苹果浊汁的稳定性及贮藏品质提供了理论参考。更多还原

【Abstract】 Apple is one of the most commonly consumption fruits.Approximately 35% of the total apple annual productions are processed to apple products.Apple juice is the second most consumed juice in the world market,just following orange juice.At present,the apple juice sold in the China market is principally clear juice.However,the cloudy apple juice is not clarified,and it could retain more nutrients,such as,pectin,protein and phenolic substances.So,the nutritional value of cloudy apple juice is more than clear juice.In addition,the color and taste of cloudy apple juice are more conform to the characteristics of pure natural drinks,and it is also more suitable for blending beverages.However,poor stability has been one of the main factors restricting the development of apple juice industry.Acidity is an important influence factor for juice stability.In this study,the effects of acidity on stabilities of cloudy apple juice were investigated.The stability indexes,such as,turbidity,cloud value,cloud stability,PSD were measured at pH 2.0,2.5,3.0 and 3.5 with the untreated juice(pH 3.8) as control group.The results showed that acidity had a great influence on the stability of apple juice.When pH at 2.5,the turbidity,cloudy value and cloudy stability of cloudy apple juice were the highest.At this pH,the color of the juice was pale,the particles in the juice were smaller,and the particle sizes were more uniform.By this study,some theoretical reference could be provided for improving the stability of cloudy apple juice and storage qualities of cloudy apple juice.更多还原