2010•Xi'nan nongye xuebaoRequires access
Effects of composite inhibitors on Pink Lady apple juice's anti-browning.
Lianjun Song, Tang Gui-fang, Ying Zhang
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Abstract
Pink Lady apple was good raw material in production of high-acid apple juice.Enzymatic browning which seriously impacts sensory quality and nutritive value easily occured in the course of operation.Using Pink Lady apple as experimental material,the effects of Vc,citric acid and EDTA-Na2 on Pink Lady apple's anti-browning were researched.The results showed that: the activity of PPO could be inhibited by Vc,citric acid and EDTA-Na2.And the course was irreversible.The ability of single inhibition was: 0.075 % Vc ﹥0.50 % citric acid﹥0.50 % EDTA-Na2.The best combination of composite inhibitors was 0.10 % Vc,and 0.50 % citric acid and 0.25 % EDTA-Na2.The percent inhibition of browning was 92.07 %.