苹果浊汁云状颗粒体系稳定机制研究进展

Research Progress on Stabilizing Mechanism of Cloudy Particle Components in Cloudy Apple Juice

摘要: 苹果浊汁营养丰富且具有多种生理活性,而稳定性不佳一直是制约苹果浊汁产业发展的主要因素之一。本文综述了苹果浊汁云状颗粒体系的构成,云状颗粒物的聚集和失稳过程,以及影响云状颗粒体系稳定的主要因素,并对云状颗粒体系稳定机制的研究方向进行了展望。本研究可为维持苹果浊汁云状稳定性,提高其贮藏品质,推动苹果浊汁产业快速发展提供一定的思路和借鉴。

Abstract: Cloudy apple juice is rich in nutrition, and shows variety of physiological functions. However, one of the main factors restricting the development of cloudy apple juice is poor storage stability. In this study, some research progress of stabilizing mechanism of cloudy particle components (CPC) in cloudy apple juice was reviewed, included the ingredient of cloudy particle component, aggregation and instability processes of CPC, and the main influencing factors of CPC system stability. In addition, the research directions of CPC stabilizing in cloudy apple juice also been prospected. This study could provide some ideas and references in stabilizing cloudy apple juice, improving preservation quality, and promote the rapid development of cloudy apple juice industry.