%0 Journal Article
%T 超声波与维生素C复合处理对梨汁的护色作用<br> Study on Effect of Ultrasonic and Vitamin C Compound Treatment on Color Prn of Pear Juice
%A 李逍燕
%A 武嘉薇
%A 左硕静
%A 屈婧怡
%A 甘笑静
%A 牟建楼
%J Hans Journal of Food and Nutrition Science
%P 230-237
%@ 2166-6121
%D 2022
%I Hans Publishing
%R 10.12677/HJFNS.2022.113037
%X <div style=\"text-align:justify;\">
	<span style=\"font-size:14px;\">梨汁一直是梨果深加工的重要产品之一，口味甘甜，具有良好的保健功效。但梨汁在加工过程中容易出现褐变现象，直接影响果汁的外观和风味。本文以新梨七号为原料，研究超声波-维生素C复合处理鲜榨梨汁进行护色，以褐变抑制率为指标，通过单因素试验及正交试验优化复合处理条件，试验结果如下：维生素C添加量0.21%，超声波功率300 W，超声处理时间10 min，在该处理下，鲜榨梨汁的褐变抑制率达到62.88%，改善了梨汁品质，为梨汁加工提供了一定的理论依据。<br />
Pear juice has been one of the
important products of pear deep processing, pear juice taste sweet, has good
health effects. However, pear juice is prone to browning during processing,
this color change of juice will affect the appearance and flavor of juice. In
this paper, Xinli No.7 was used as raw material to study the color protection
by ultrasonic-vitamin C composite treatment, the browning inhibition rate was
used as an index, and the compound treatment conditions were optimized by
single factor test and orthogonal test, the experimental results were as
follows: Vitamin C addition 0.21%, ultrasonic power 300 W, ultrasonic treatment
time 10 min, the browning inhibition rate reached 62.88%, which improved the
quality of pear juice and provided a theoretical basis for pear juice
processing.</span><span style=\"font-size:14px;\"></span> 
</div>
%K 梨汁，酶促褐变，超声波，维生素C<br> Pear Juice
%K Enzymatic Browning
%K Ultrasonic
%K Vitamin C
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=54865