关键词: 苹果, 刺梨, 混浊汁, 品质控制

Abstract:

During the processing of apple-roxburgh rose cloudy juice, the L* value was increased at first and then decreased, while a* value was increased, however these changes were not significant. The turbidity was increased in the processes of illing enzyme inactivation, homogenization and sterilization. The amount of polyphenols in juice was decreased because of oxidization, and the amounts of total phenols, tanninin in apple-roxburgh rose cloudy juice were retained at 59.39% and 65.12%, respectively. The reducing VC and total VC were decreased by 57% and 26.34%, respectively. GC-MS analysis indicated that the volatile components were mainly esters and alcohols. Alcohols decreased and esters increased after enzyme inactivation, while alcohols and esters both changed conversely after sterilization.

Key words: apple, roxburgh rose, cloudy juice, quality control