| 微波预处理原料对苹果汁褐变的影响 |
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| 引用本文： | 张少颖,王向东,于有伟,郭焕霞.微波预处理原料对苹果汁褐变的影响[J].农业工程学报,2010,26(5):347-351. |
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| 作者姓名： | 张少颖 王向东 于有伟 郭焕霞 |
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| 作者单位： | 1. 山西师范大学工程学院,临汾,041004
2. 运城海升果业有限公司,运城,044000 |
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| 基金项目： | 教育部“食品科学与工程专业指导性专业规范研制（编号：925）”子课题“主干课程食品安全性教学现状调研与规划”；山西师范大学博士科研启动基金（833089） |
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| 摘 要： | 为了防止苹果汁在贮藏过程中褐变，采用不同的微波功率和时间预处理原料苹果，研究微波预处理对苹果汁褐变的影响。结果表明，微波处理可以提高苹果汁的色值，降低多酚氧化酶的活性，引起氨基态氮含量的下降，并使苹果汁的酸度略微提高。在微波功率为720～900 W，处理时间75～125 s时，果汁色值较高。室温贮存45 d后，微波功率900 W，时间为100 s处理的果块，果汁色值为67.8，比未经微波处理的高91.5%。微波预处理是防止苹果汁褐变的一种简便安全、合理经济的加工方法。
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| 关 键 词： | 果汁，微波，贮藏，褐变，色值，多酚氧化酶，氨基态氮 |
| 收稿时间： | 2009/9/13 0:00:00 |
| 修稿时间： | 5/6/2010 12:00:00 AM |
Effects of microwave treatment of raw apple on browning of apple juice |
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| Zhang Shaoying,Wang Xiangdong,Yu Youwei,Guo Huanxia.Effects of microwave treatment of raw apple on browning of apple juice[J].Transactions of the Chinese Society of Agricultural Engineering,2010,26(5):347-351. |
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| Authors: | Zhang Shaoying Wang Xiangdong Yu Youwei Guo Huanxia |
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| Abstract: | In order to investigate the relationship between microwave pretreatment of raw apple and browning of apple juice, the effects of different microwave power and time treatment on the browning of apple juice during apple juice processing were studied. The results indicated that microwave treatment could improved the color value, reduced the activity of polyphenol oxidase and the content of total amino-nitrogen, and slightly increased the acidity of apple juice. With the microwave power of 720-900 W and time of 75-125 s, the color value of apple juice was higher, after 45 days storage at room temperature, with the microwave power of 900 W and time of 100 s, the color value of apple juice was 67.8 (91.5% higher than the control). Microwave pretreatment of raw apple to prevent the browning of apple juice is a simple, safe, feasible and economical processing method. |
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| Keywords: | fruit juice microwaves storage browning color value polyphenol oxidase amino-nitrogen |
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