Browning in Apple Juice Processing and Its Control Technology
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DOI: 10.25236/iclsmh.18.007
Author(s)
Yang Jing, Wang Zihua
Corresponding Author
Yang Jing
Abstract
There are abundant soluble cellulose and vitamin C in apple juice, which is a healthy and healthy drink. In recent years, the consumption in China has increased greatly, and it has a broad consumption prospect. However, during the processing of apple juice, browning is easy to occur due to the existence of polyphenol oxidase, which reduces its nutritional value and sensory effects. This study studies the causes of the phenomenon and the inhibition technology, and compares the inhibition effect of different concentration inhibitors. The optimum ratio of the compound inhibitor is obtained by orthogonal test. It has important reference significance for the improvement of the processing technology of apple juice.
Keywords
Apple Juice Processing, Browning, High Temperature Treatment, Concentration Ratio, Inhibitor