农产品加工（上半月）
農產品加工（上半月）
농산품가공（상반월）
Academic Periodical of Farm Products Processing
2015年
1期
33-36
,共4页
浓缩苹果清汁%色值%影响因素%控制措施
濃縮蘋果清汁%色值%影響因素%控製措施
농축평과청즙%색치%영향인소%공제조시
apple juice concentrate%color%influencing factor%control technology
色值（AJC）是评价浓缩苹果清汁品质的重要指标，为了很好地保持果汁色值，对浓缩苹果清汁色值影响因素进行分析。结果表明，浓缩苹果清汁色值稳定性随着原料果成熟度的增加而降低；烂果率越高，色值稳定性越差；树脂吸附法可有效地降低苹果汁的色值；树脂可有效去除氨基酸，抑制美拉德反应，极大地减缓果汁色值的降低；冷藏、冷冻贮藏可以有效保护果汁的色值。
色值（AJC）是評價濃縮蘋果清汁品質的重要指標，為瞭很好地保持果汁色值，對濃縮蘋果清汁色值影響因素進行分析。結果錶明，濃縮蘋果清汁色值穩定性隨著原料果成熟度的增加而降低；爛果率越高，色值穩定性越差；樹脂吸附法可有效地降低蘋果汁的色值；樹脂可有效去除氨基痠，抑製美拉德反應，極大地減緩果汁色值的降低；冷藏、冷凍貯藏可以有效保護果汁的色值。
색치（AJC）시평개농축평과청즙품질적중요지표，위료흔호지보지과즙색치，대농축평과청즙색치영향인소진행분석。결과표명，농축평과청즙색치은정성수착원료과성숙도적증가이강저；란과솔월고，색치은정성월차；수지흡부법가유효지강저평과즙적색치；수지가유효거제안기산，억제미랍덕반응，겁대지감완과즙색치적강저；랭장、냉동저장가이유효보호과즙적색치。
The color value is one of the important indicators for apple juice concentrate(AJC),the main reasons for the effect color values are enzymatic browning,and maillard reaction. Enzymatic browning can reduce the initial color value of AJC, maillard reaction can make AJC color value continues to decline during the storage period. In order to keep juice color values better,we will eliminate the enzymatic browning,reduce the maillard reaction. The results show that the destroying enzyme can effectively control enzymatic browning,the resin can absorb most of the polyphenols. Rational utilization of regenerated resin can fully improve the initial color value of apple juice concentrate. The elimination of amino acid can inhibit the maillard reaction,greatly ease the reduce of apple juice color values,cold storage,refrigerated storage can effectively protect the color value of the juice.
