| 刘盈盈，贺红早，刘燕，罗文敏，张高.澄清处理对余甘子果汁品质的影响[J].广东农业科学,2013,40(5):81-83 |
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澄清处理对余甘子果汁品质的影响 |
| Effects of different clarification on the quality of emblica fruit juice |
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| DOI： |
| 中文关键词: 余甘子果汁 澄清 品质 |
| 英文关键词: emblica fruit juice clarification quality |
| 基金项目:贵州科学院青年基金(黔科院J合字[2011]14号） |
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| 摘要点击次数: 1448 |
| 全文下载次数: 507 |
| 中文摘要: |
| 采用冷处理法、复合酶法和明胶法对余甘子果汁进行澄清处理，分别考察其对余甘子果汁品质的影响。结果表明：冷处理法最温和，对Vc 含量和SOD 活性基本无影响，但澄清效果差，澄清处理12 h，褐变度降低12%，透光率升高3%；复合酶法澄清效果显著，而且对Vc 含量和SOD 活性影响小，酶解3 h，褐变度降低44%，透光率升高10%，Vc 含量损失4%，SOD 活性损失5%；明胶法能取得较好的澄清效果，控制澄清时间，该法对Vc 和SOD 活性的影响也相对较小，明胶法澄清果汁4 h，褐变度降低56%，透光率升高13%，此时Vc含量损失8%，SOD 活性损失12%。 |
| 英文摘要: |
| Three clarifying methods of cold treatment method, compound enzyme method and gelatin fining were tested to clarify
emblica fruit juice. The results showed as follows: Cold treatment method had little influence on Vc content and SOD activity, but clarification effect was poor, with clarifying treatment 12 h, browning degree was reduced by 12% and light transmittance rose 3%;Clarification effect of compound enzyme was remarkable, and compound enzyme method had much less effect on Vc content and SOD activity, with clarifying treatment 3 h, browning degree was reduced by 44%, light transmittance rose 10%, loss of Vc content was 4% and loss of SOD activity was 5%; Gelatin fining achieved good effect, with clarifying treatment 4 h, browning degree was reduced by 56%,light transmittance rose 13%, loss of Vc content was 8% and loss of SOD activity was 12%. |
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