CAJ | 학술논문

近年来番石榴果汁受到消费者的欢迎，但生产过程中存在果肉沉淀、果汁氧化褐变及稳定性差等问题。本研究通过对果汁原料的控制及不同胶体复配稳定体系的构建，基本解决了番石榴果汁产品在货架期内的沉淀问题；通过采用维生素C结合天然抗氧化剂的复合使用，有效地减少了浅色系番石榴果汁产品在货架期内色泽褐变和口味氧化问题。
근년래번석류과즙수도소비자적환영，단생산과정중존재과육침정、과즙양화갈변급은정성차등문제。본연구통과대과즙원료적공제급불동효체복배은정체계적구건，기본해결료번석류과즙산품재화가기내적침정문제；통과채용유생소C결합천연항양화제적복합사용，유효지감소료천색계번석류과즙산품재화가기내색택갈변화구미양화문제。
In recent years, guava juice is well-accepted by consumers. However, major challenges in manufacturing process are precipitation, juice browning and oxidation stability. In this study, by the controlling the source of fruit juice and constructing the stable system with mixed colloids, we solved the problem in precipitation during shelf-life period. Meanwhile, by combination of natural antioxidants and vitamin C, we also solved the problems of color browning and taste due to the oxidation during shelf-life period.