无色高果糖浓缩苹果汁生产工艺试验_高振鹏.pdf

20 0 8 2 39 2 ＊ 高振鹏　岳田利　袁亚宏　王云阳 　　【】　。 、。:: 120 g/L, 7mg/kg,pH 4.5, 55℃;XDA-5 : 200 g/L、pH 3.5、50℃、 150mL/h;D38025℃、300g/L、180mL/h 。 :　　　 :TS201.1;TS255.44 :A Study on the Production Technology of Colorless and High Fructose Content Concentrated Apple Juice Gao Zhenpeng　Yue Tianli　Yuan Yahong　 ang Yunyang (Northw est A F University ) Abstract The production technologies of high fructose, colorless, acid free concentrated apple juice were studied to acquire high fructose content apple juice by the experiment of sucrase digestion, resin decolourization and de-acidification.The best conditions of sucrase digestion, decolourization and de-acidification were determined by orthogonal experiment.The results suggested that the optimal conditionof sucrase digestion were that pH was 4.5, apple juice concentration was 120 g/L, sucrase concentration was 7 mg/kg and temperature was 55℃;Decolourization condition of resin XDA-5 were that pH was 3.5, concentration of apple juice was 200 g/L, temperature was 50 ℃and fluid velocity was 150mL/h;Thebest absorptionconditionof fruitacid by resin D380 were that applejuice concentration was 300g/L, fluidvelocity was 180mL/h and temperaturewas25℃. Key words　High fructosecontent concentratedapplejuice, Decolotion, De-acidification, Sucrose transformation [1～3], 　　 ,、 ,、 、, 。, ,, 。 ,, 、 :2007-06-01 ＊(:2006KZ09-G1)、(:2005-4.1)“” (:2006BAK02A24、2006BAK02A18) 　　, 712100　 　　　　 　　 　　 82 　　　　　　　　　　　　　　　　　　　　　2 0 0 8 ,。