Effect of the processing factors on quality of Laiyang pear juice

摘要

The effect of the processing factors on quality of juice of Laiyang pear was studied on this paper.The purpose of the experiment was that, by the study on the factors of which effected the quality in the course of the juice of Laiyang pear processing, looking for the effective ways to control the non-enzymatic browning and reduce the losses of Vc andamino acids in the juice.The results indicated that, concentrated the juice by decompression, it could reduce the non -enzymatic browning and the losses of Vc and amino acids.The lower of the pression the more clear of the result.In the course of concentration, with the increasing of sugar content the non enzymatic browning become seriaus, but the change of Vc and amino acids were not clear After concentration, dropping the temperature quickly and storing the juice without oxygen, it could reduce the non - enzymatic browning and the losses of Vc and amino acids effectively.