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《Journal of Anhui Agricultural Sciences》 2011-14
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Study on the Influencing Factors of Browning in Aapple Juice

Mutallip Mihriban et al(College of Life Sciences & Technology,Xinjiang University,Urumqi,Xinjiang 830046)  
[Objective] The aim of the study was to seek available measures of restraining juice browning during fresh-squeezed juice at home.[Method]The effects of pH,blanching treatment,light,browning inhibitors,storage temperature,etc.on apple juice browning was investigated.[Result]The optimum condition of preventing apple juice browning was pH 3,shading,heat treating 5 min,Vc addition quantity 0.05%,citric acid 0.5%,storing temperature 4 ℃,isolation of oxygen and protecting color before and after squeezing juice.[Conclusion] A good results of controlling effectively apple juice browning was obtained.
【Fund】: 新疆维吾尔自治区科技攻关(重大专项)资助(200731136-3)
【CateGory Index】: TS255.44
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