中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2014年
6期
33-36
,共4页
刘颖平%王睿%马文生%苟芳定%陈法平%张小琴
劉穎平%王睿%馬文生%茍芳定%陳法平%張小琴
류영평%왕예%마문생%구방정%진법평%장소금
花牛苹果浓缩清汁%色值%工艺
花牛蘋果濃縮清汁%色值%工藝
화우평과농축청즙%색치%공예
Clear concentrated juice of Huaniu apple%color value%process
将不同工艺下生产的花牛苹果浓缩清汁样品分别放置于露天环境、冷库（5~10益）、10益及20益恒温条件下贮存，定期测定色值，计算色值变化量。结果表明，通过吸附树脂的流速为2.5BV/h时，生产的浓缩苹果汁色值下降最缓慢，贮存时间最长。
將不同工藝下生產的花牛蘋果濃縮清汁樣品分彆放置于露天環境、冷庫（5~10益）、10益及20益恆溫條件下貯存，定期測定色值，計算色值變化量。結果錶明，通過吸附樹脂的流速為2.5BV/h時，生產的濃縮蘋果汁色值下降最緩慢，貯存時間最長。
장불동공예하생산적화우평과농축청즙양품분별방치우로천배경、랭고（5~10익）、10익급20익항온조건하저존，정기측정색치，계산색치변화량。결과표명，통과흡부수지적류속위2.5BV/h시，생산적농축평과즙색치하강최완만，저존시간최장。
The concentrated clear apple juice, which were produced by different process, were placed in the open air, cold (5~10℃), at 10℃ and 20℃ constant temperature storage conditions. The color values were measured and calculatedat a regular interval. The results showed that color value decreased slowliest, and the juice storage time is the longest when the flow rate through the resin is 2.5BV/h.
