树脂对浓缩苹果清汁色值调控研究

摘要

Clear concentrated apple juice as test material,detection light transmittance and color value,choose three different types and the ratio of four resins, study on juice color values and its stability at 25℃, aiming at improving the color value to alleviate the degree of Browing. Results showed that, declorizingability:LSA-900E>LSA-900B>LSA-900C;LSA-900B∶LSA-900E=1∶3>LSA-900B∶LSA-900E=1∶4>LSA-900B∶LSA-900E=1∶2>LSA-900B∶LSA-900C=1∶4. Using single resin to maintain its stability difference was not obvious, but The LSA-900B∶LSA-900E=1∶3 resin on the stability of fruit juice control effect was best.%以半成品浓缩苹果清汁为试材，检测透光率和色值，选取3种不同类型和4种不同配比树脂，研究25℃条件下果汁色值及其稳定性，旨在提高色值以减轻褐变程度。结果表明，脱色能力：LSA-900E>LSA-900B>LSA-900C，LSA-900B∶LSA-900E=1∶3>LSA-900B∶LSA-900E=1∶4>LSA-900B∶LSA-900E=1∶2>LSA-900B∶LSA-900C=1∶4。单独使用树脂时维持果汁色值稳定性的能力差异不明显，而LSA-900B∶LSA-900E=1∶3树脂对果汁稳定性的调控效果最佳。