The role of process technology in carrot juice cloud stability
The role of process technology in carrot juice cloud stability
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DOI：
10.1016/s0023-6438(02)00221-9
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发表时间：
2003-03
期刊：
影响因子：
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通讯作者：
Martin Reiter;M. Stuparic;S. Neidhart;R. Carle
中科院分区：
文献类型：
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作者：
Martin Reiter;M. Stuparic;S. Neidhart;R. Carle
在中试规模上，采用沉降机技术研究了不同加工措施对胡萝卜汁混浊稳定性的影响。研究的生产步骤包括酸化方式、不同的酶解处理和热烫条件。酸化对云稳定性的影响最大。酸化粗麦汁可提高云的稳定性，榨汁后的酸化甚至可增强云的沉降。生产稳定的非酸化果汁也是可能的。但粗糖浆酸化后的沉淀物较少。进一步提高云雾稳定性的酶浸渍或强化漂白可以忽略不计。然而，这两种措施都略微改善了从泥浆中提取云颗粒的能力，从而导致了更高的浑浊度。浸渍酶的有限作用和pH依赖的沉淀表明，蛋白质而不是果胶物质影响胡萝卜汁的云雾稳定性。
The effect of various processing measures on carrot juice cloud stability was studied on pilot-plant scale using decanter technology. Production steps investigated were mode of acidification, different enzymatic mash treatments and blanching conditions. Acidification showed the strongest effect on cloud stability. Whereas acidifying the coarse mash resulted in cloud stability, acidification following juice extraction even enhanced cloud sedimentation. The production of stable nonacidified juices was also possible. However, sediment formation was less after coarse mash acidification. Further improvement of cloud stability by enzymatic mash maceration or intensified blanching was negligible. Both measures, however, slightly improved the extraction of cloud particles from the mash, thus resulting in higher turbidity. The limited effect of macerating enzymes and pH-dependent sedimentation suggest that proteins rather than pectic substances influence cloud stability of carrot juices.