Browning in Apple Juice Processing and Its Control Technology
(0) There are abundant soluble cellulose and vitamin C in apple juice,which is a healthy and healthy drink.In recent years,the consumption in China has increased greatly,and it has a broad consumption prospect.However,during the processing of apple juice,browning is easy to occur due to the existence of polyphenol oxidase,which reduces its nutritional value and sensory effects.This study studies the causes of the phenomenon and the inhibition technology,and compares the inhibition effect of different concentration inhibitors.The optimum ratio of the compound inhibitor is obtained by orthogonal test.It has important reference significance for the improvement of the processing technology of apple juice.
apple juice processing browning high temperature treatment concentration ratio inhibitor
Yang Jing Wang Zihua
Jiangxi Vocational Technical College of Industrial Trade,Nanchang,330038,China Nanchang Institute of Science & Technology,Nanchang,330108,China
国际会议
重庆
英文
29-32
2018-11-08（万方平台首次上网日期，不代表论文的发表时间）