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《Farm Products Processing》 2015-01
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The Analysis of Influencing Factors and the Research of the Control Technology for the Color Value of Apple Juice Concentrate

LI Hua;GAO Zhenpeng;LI Peichao;College of Food Science and Engineering,Northwest A&F University;Qingdao Haisheng Fresh Fruit Juice Co.,Ltd.;  
The color value is one of the important indicators for apple juice concentrate(AJC),the main reasons for the effect color values are enzymatic browning,and maillard reaction. Enzymatic browning can reduce the initial color value of AJC,maillard reaction can make AJC color value continues to decline during the storage period. In order to keep juice color values better,we will eliminate the enzymatic browning,reduce the maillard reaction. The results show that the destroying enzyme can effectively control enzymatic browning,the resin can absorb most of the polyphenols. Rational utilization of regenerated resin can fully improve the initial color value of apple juice concentrate. The elimination of amino acid can inhibit the maillard reaction,greatly ease the reduce of apple juice color values,cold storage,refrigerated storage can effectively protect the color value of the juice.
【Fund】: 国家“十二五”科技支撑计划项目(2012BAD31B01)
【CateGory Index】: TS255.44
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