Effects of Production Process on the Nutritional Quality of NFC Cloudy Apple Juice

被引：0

作者：

Zhu D. ^{[1
]}

Zhang Y. ^{[1
]}

Dang Y. ^{[1
]}

Wei L. ^{[1
]}

Cao X. ^{[1
]}

Liu H. ^{[1
]}

Li J. ^{[1
]}

机构：

[1] College of Food Science and Technology, Bohai Universit, National & Local Joint Engineering Research Center of Storage, Jinzhou, 121013, Liaoning

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 04期

关键词：

Cloudy apple juice; Not from concentration (NFC); Nutritional quality; Production process;

D O I：

10.16429/j.1009-7848.2020.04.014

中图分类号：

学科分类号：

摘要：

NFC (Not from concentration) juice is caught widely attention at present because of its rich nutrition. 'Ralls' apples were used as the raw materials to produce NFC cloudy apple juice in this study. The primary production process includes pulping, enzyme hydrolysis, filtration and sterilization, with the purpose of discussion the effects of process on fruit juice nutritional qualities. The research results showed that, the contents of soluble sugar and reducing sugar were increased as a whole. The contents of soluble protein, and pectin were decreased gradually during processing. The contents of soluble solids, polyphenols and flavonoids increased firstly, and then decreased. The changes of several nutritional indexes were significantly correlated during processing. Soluble protein and soluble pectin were significantly affected by the enzymatic hydrolysis process. Filtration had a greater impact on the contents of protein, pectin and flavonoids, which were the particle components in juice. Total phenols, flavonoids and other bioactive substances were significantly reduced after the sterilization process. This research could provide some theoretical reference on keeping nutrients of NFC cloudy apple juice during processing and lay a theoretical foundation for the application of processing technique on 'Ralls' apple. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：100 / 107

页数：7

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