蒸汽灭酶与破碎制浆耦合对苹果鲜榨汁品质的影响

Effect of Coupled Pulping and Enzyme Inactivation by Steamon the Quality of Fresh Apple Juice

DOI：10.3969/j.issn.1673-1689.2019.01.016

中文关键词: 关键字： 蒸汽 鲜榨苹果浆 褐变 抗氧化性 风味物质

英文关键词: steam,fresh apple juice,browning,antioxidant activity,volatile flavor compounds

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中文摘要:

为了探讨蒸汽处理对鲜榨果浆褐变及品质的影响，自行设计并搭建了小型蒸汽灭酶与破碎制浆耦合实验装置。试验发现，蒸汽环境打浆结束时果浆温度超过后80 ℃时，果浆色泽明亮、稳定，多酚氧化酶（PPO）基本失活，有效抑制了酶促褐变。对蒸汽环境打浆结束时温度93、83 ℃的果浆与25 ℃打出的果浆的理化性质、抗氧化性、风味物质进行了分析和比较。合适的蒸汽处理可以改善苹果浆理化性质，极大地保留了果浆的抗氧化性，但同时也损失了一些果浆风味物质。

英文摘要:

In order to investigate the effect of steam treatment on browning and quality of fresh apple juice，a self-designed equipment of coupling pulping and enzyme inactivation by steam was set up. By a series of experiments we found that if the ending temperature of pulp was above of 80 ℃，the color of apple juice was bright stability，the activity of PPO was almost lost and the enzyme browning was inhibited effectively. The chemical properties，antioxidant activity，volatile flavor compounds of three kinds of apple juice pulped in steam with the ending temperature 93、83、25 ℃ respectively were analyzed and compared. As a result，the physical and chemical properties of the juice was improved，and the antioxidant activity was preserved greatly，as well as the volatile flavor compounds of apple juice was also changed at a certain extent.

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