Study on Browning Inhibition of Pear Juice by Liquid Nitrogen Injection

doi:10.7506/spkx1002-6630-200924103

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24): 448-451.doi: 10.7506/spkx1002-6630-200924103

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Study on Browning Inhibition of Pear Juice by Liquid Nitrogen Injection

JIANG Long-bo，WEN Sheng-nan，LI Yan-jie，YANG Gong-ming*

(College of Food Science, South China Agricultural University, Guangzhou 510642, China)

Received:2009-01-08 Revised:2009-04-16 Online:2009-12-15 Published:2010-12-29
Contact: YANG Gong-ming* E-mail:ygm@scau.edu.cn

Abstract

Abstract:

Browning often occurs during pear beating. This study was aimed to investigate the browning inhibition of pear juice by injecting liquid nitrogen during beating. The color of pear juice, browning index, PPO activity as well as VC content were compared under two different beating methods of liquid nitrogen beating and common beating. The results showed that the PPO activity of pear juice beaten together with liquid nitrogen was reduced and hence the browning could be inhibited. Liquid nitrogen injection was capable of preserving more VC and improving the quality of product as welll.

Key words: pear juice, browning, liquid nitrogen

CLC Number:

T255.44

JIANG Long-bo，WEN Sheng-nan，LI Yan-jie，YANG Gong-ming*. Study on Browning Inhibition of Pear Juice by Liquid Nitrogen Injection[J]. FOOD SCIENCE, 2009, 30(24): 448-451.

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Study on Browning Inhibition of Pear Juice by Liquid Nitrogen Injection

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