Study On Control Technique Of Color Value In Concentrated Apple Juice

The Controlling Technology of color value was studied in apple juice process according to the pratice of juice production. The main conclusions were made as below:(1)The different kinds of apples in production have different effects on the color value. The result showed that: The concentrated apple juice of Golden Delicious, Jiguan, Weijin which polyphenols was less. In production the color concentrated apple juice selecting Golden Delicious, Jiguan, Weijin were chosen for the system juice raw material, which first color value was high and the color value declined slowly in storage.(2)Using the XXL pectolase and the AG300L amylase as the enzymolysis which color value of concentrated apple juice maintained the best in storage. The XXL pectinase and the AG300L amylase's dosage was 20mL/t, PH was 4.0, temperature was 50℃, interacting time was 120min.(3)Under the same craft conditions the decolorizational result was the best using CA-10S in thr-ee activated carbon. Which best technical parameters were: CA-10S'dosage 5g/L, interac-ting time 35min, temperature 85℃. LSA-800B,LSA-800C,LSA-900B,LSA-900C,DA20-1-CⅡ,DA201-D six kinds of resin's decolorizational results showed that: Using LSA-900 adsorption decolorization the color value maintained best in storage; Using LSA-900C adso-rption decolorization the first color value could reach the highest.;Selecting LSA-900B and the LSA-900C is 1:1 as adsorption decolorization could enhance and maintain the best colorvalue of concentrated apple juice, which optimal parameters were: Resin-high 40cm, Velovit-y 10mL/min, Temperature 50℃.(4)The temperature in storage have very important effects on the color value. The results showed that: The storage temperature of concentrated apple juice should below 10℃; 0℃and 4℃storage temperature no significant different; The production of less export volume selected -16℃storage better and mass storage should select 0- 4℃.(5)Selecting Golden Delicious, Jiguan, Weijin were chosen for the system juice raw material; Using the XXL pectolase and the AG300L amylase as the enzymolysis; Selecting the CA-10S activated carbon adsorption decolorization:Selecting LSA-900B and the LSA-900C is 1: 1 as finally adsorption decolorization; Finally using 4℃temperatures to store, this new craft might enhance and maintain the color value of concentrated apple juice, the decreasing of the color value of concentrated apple juice in the production could be controlled and the product tallied the standard request of export country.