苦瓜、杏復(fù)合飲料加工及其褐變控制技術(shù)的研究.pdf

1、Y1132988⑧西北農(nóng)林釬提大學2007年征職攻讀碩士學位研究生學位論文苦瓜、杏復(fù)合飲料加工及其褐變控制技術(shù)的研究類型』封型睦垣一——專業(yè)二睦顯整堂一——一研究生』墅塑生一一指導(dǎo)教師』魁型蔓j韭睦扎完成時問』塑衛(wèi)星星旦—ARESEARCHONTHEMANUFACTUREoFBALSAMPEAR—APRICoTCOMPoUNDJUICEANDITSBROWINGCONTROLABSTRACTBalsampearwithveryhighm

2、edicinalvalueandediblevalueisakindofrawmaterialsforgoodfunctionalfoodApricotisparticularlysuitedtotheprocessingoffruitbeveragesforthefollowingstrongpoints：nutrientrich，easydigestionandabsorption，andthehigheracidityandwit

3、hgoodflavorInthispaperthemanufactureofbalsampearandapricotcompoundjuieeusesbalsampearjuiceandapricotjuiceasmainmaterial，andorthogonalexperiment嬲designmethodThroughdecreasingbrownstainandraisingstabilitywefinallygetthecom

4、poundjuicethatisorangeyellowincolorandmildintaste1Inthepapertreatmentofblanchingtemperature(90。C)andtime(2min)CanrestrainavailablyactivityofpolyphenoloxidasePMEandPPOofapricotflesh，andrestrainingrario97％2Thefragmentizeda

5、pricotpulpwasenzymatichydrolyzedentirelyat52。Cfor2hourswithcompoundenzymesof0012％pectinaseO02％vamylaseandO01％cellulose3ThecomplexliquorofO3％BcyclodextrinandO2％zincgluconateWaseffectoncontrolling45mmapricotbrownafterblanc

6、hing2min4nlecomplexliquorofO5％Bcyclodextrin，01％citricacidand02％zincgluconatewaseffectonprotectingcolourandcoveringbitterforbalsampearaftertreatment10min5Thecompoundstabilizerof015％CMC005％xanthangumand02％sodiumacetyrlideC

7、anincreasestabilityofthejuiceandrestainturbidnessagainThejuicewascomposedof10％Balsampearjuice，35％Apricotjuice，8％fucoseandsugar6％honey6Thecolourchangedegreeofcompoundjuicewaspositivecorrelation、耐mthestoragetemperatureandt

8、imeWithprolongedstoragetemperatureandtime，thejuicebrownbecameseverityThebrownvelocityconstantWasO0003A420／dafterstorage60don4“C，O0067A420／don20℃and0015A420／don30℃nletotalsugaranddissociatedaminoacidofthecompound“nkreduce