CAJ | 학술논문

本实验以苹果汁的吸光值为指标，探讨了D-异抗坏血酸钠在不同添加量、温度、时间和pH条件下对苹量汁色泽的影响。结果表明：各因素对D-异抗坏血酸钠护色效果的主次顺序为：pH>时间>D-异抗坏血酸钠溶液浓度>温度，D-异抗坏血酸钠对苹果汁护色的最佳工艺条件为：D-异抗坏血酸钠的添加浓度为140 mg/L，处理温度为35℃，放置时间为50 min，调节pH为3。在最佳工艺条件下加入D-异抗坏血酸钠可使苹果汁保持原色不褐变。
본실험이평과즙적흡광치위지표，탐토료D-이항배혈산납재불동첨가량、온도、시간화pH조건하대평량즙색택적영향。결과표명：각인소대D-이항배혈산납호색효과적주차순서위：pH>시간>D-이항배혈산납용액농도>온도，D-이항배혈산납대평과즙호색적최가공예조건위：D-이항배혈산납적첨가농도위140 mg/L，처리온도위35℃，방치시간위50 min，조절pH위3。재최가공예조건하가입D-이항배혈산납가사평과즙보지원색불갈변。
Taking the absorption value as main index, influence of color on apple juice by D-sodium erythorbate under conditions of different adding amount, temperature, time and pH was explored. The results of orthogonal tests showed that the order color protection of D-sodium erythorbate in apple juice was pH, time, D-sodium erythorbate concentration, temperature. The optimum parameters, which were the concentration of 140 mg/L, temperature of 35℃, time of 50min and pH 3. D-sodium erythorbate could anti-browning under the optimum conditions in apple juice.