作　　者： ; ; ;

机构地区： 中国农业大学食品科学与营养工程学院

出　　处： 《食品科学》 2006年第6期79-82,共4页

摘　　要： 用从苹果浓缩汁中提取的蛋白质,加入单宁酸建立模拟体系,测定浊度,并通过响应曲面分析了单宁酸和蛋白质对苹果汁浊度的影响,结果表明,苹果汁中单宁酸与浊度的关系是线性增加的,蛋白质与浊度的关系则是先上升后下降,蛋白质浓度为25mg/L时产生的浊度最大。 Haze-active protein extracted from apple juice concentrate, tannin acid that would affect haze formation so was added to a systematic study was carried out in a model system. Effects of polyphenol and protein on apple juice haze were investigated in the model system with a response surface method. The results showed that haze increased as the tannin acid concentration increased. While the protein concentration increased, the haze at first increased, then declined. The maximum haze occurred as the protein concentration was 25mg/L.

关 键 词： 苹果浓缩汁 浊度 响应曲面

领　　域： [轻工技术与工程] [轻工技术与工程]