作　　者： ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品科学》 2009年第24期448-451,共4页

摘　　要： 采用自行设计的液氮排氧打浆机,以易褐变的苹果梨为研究对象,通过液氮打浆工艺实验,比较传统常温打浆和液氮打浆条件下梨汁的色泽、褐变指数、多酚氧化酶(PPO)活性、VC含量等变化。结果表明:液氮打浆能够很好地降低PPO的活性,抑制梨汁的酶促褐变,减少VC含量的损失,大幅度提高产品质量。 Browning often occurs during pear beating. This study was aimed to investigate the browning inhibition of pear juice by injecting liquid nitrogen during beating. The color of pear juice, browning index, PPO activity as well as VC content were compared under two different beating methods of liquid nitrogen beating and common beating. The results showed that the PPO activity of pear juice beaten together with liquid nitrogen was reduced and hence the browning could be inhibited. Liquid nitrogen injection was capable of preserving more VC and improving the quality of product as welll.

关 键 词： 梨汁 褐变 液氮

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]