浓缩苹果清汁加工过程中色值稳定性研究

曲昆生; 蔡晋; 郝亚斌; 于东华; 孟秀芹; 张涛; 包振; 曲天波; 陈芹芹; 李景明

doi:10.13386/j.issn1002-0306.2019.14.006

浓缩苹果清汁加工过程中色值稳定性研究

Stability Research of Color Value during Processing of Concentrated Apple Juice

摘要

摘要: 分别以富士及秦冠苹果为原料,研究了果胶酶PA和PP联合使用对两种浓缩苹果清汁加工过程中色值稳定性的影响,并对加工中超滤通量、树脂运行时间的影响进行了分析。实验结果表明:与单一使用PA果胶酶相比,复合果胶酶可以有效提高超滤、灌装工艺后苹果清汁的色值。确定了复合果胶酶的适宜添加量为PA为25 mL/t,PP为10 mL/t,适宜酶解时间为60 min。此工艺下,超滤清汁色值(T₄₄₀)提高2.2%,灌装前后产品色值变化在3%以下,4 ℃下贮藏的日褐变量在0.05%以下;且每周期超滤平均通量及树脂有效运行时间均提高10%以上。PA和PP的联合使用是解决浓缩苹果清汁加工过程中色值下降且提高其贮藏稳定性的有效技术手段。

Abstract: Apple fruits with varieties of Fuji and Qinguan used for apple juice processing were chosen in this study. Coupled effect of pectinase (PA and PP) on the stability of color value as well as ultrafiltration membrane flux and resin running time were investigated. Compared with PA treatment, PA coupled with PP could significantly improve the color value of apple juice after ultrafiltration and filling processing. The optimal conditions were as follows:Suitable addition concentration of PA 25 mL/t, PP 10 mL/t, enzymolysis time 60 min. Under this condition, the color value (T₄₄₀,%) was increased 2.2% after ultrafiltration, and the difference of color value before and after filling was reduced to 3% Daily color browning index was decreased to 0.05%. Moreover, both ultrafiltration flux and resin running time were increased over 10%. It indicated that PA coupled with PP treatment could be an efficient technique to improve the stability of color value during processing of concentrated apple juice.

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