A Research On The Manufacture Of Balsam Pear-Apricot Compound Juice And Its Brown Control

Balsam pear with very high medicinal value and edible value is a kind of raw materials for good functional food. Apricot is particularly suited to the processing of fruit beverages for the following strong points: nutrient-rich, easy digestion and absorption, and the higher acidity, and with good flavor. In this paper, the manufacture of balsam pear and apricot compound juice uses balsam pear juice and apricot juice as main material, and orthogonal experiment as design method. Through decreasing brown stain and raising stability, we finally get the compound juice that is orange yellow in color and mild in taste.1. In the paper, treatment of blanching temperature(90℃) and time(2min)can restrain availably activity of polyphenoloxidase PME and PPO of apricot flesh, and restraining rario 97%.2. The fragmentized apricot pulp was enzymatic hydrolyzed entirely at 52℃for 2 hours with compound enzymes of 0.012% pectinase, 0.02%vamylase and 0.01% cellulose.3. The complex liquor of 0.3%β-cyclodextrin and 0.2% zinc gluconate was effect on controlling 4-5mm apricot brown after blanching 2min.4.The complex liquor of 0.5%β-cyclodextrin, 0.1% citric acid and 0.2% zinc gluconate was effect on protecting colour and covering bitter for balsam pear after treatment 10min.5.The compound stabilizer of 0.15% CMC, 0.05% xanthan gum and 0.2% sodium acetylide can increase stability of the juice and restain turbidness again. The juice was composed of 10% Balsam pear juice, 35% Apricot juice, 8% fucose and sugar, 6% honey.6.The colour change degree of compound juice was positive correlation with the storage temperature and time. With prolonged storage temperature and time, the juice brown became severity. The brown velocity constant was 0.0003A420/d after storage 60d on 4℃, 0.0067A420/d on 20℃, and 0.015A420/d on 30℃. The total sugar and dissociated amino acid of the compound drink reduced with storage temperature rised and storage time prolonged. The total sugar changed 0.35%, dissociated amino acid changed 0.28% on 30℃, and Maillard reaction midst substance HMF increased from 0.036mg/ml to 0.095mg/ml. The result indicated that Maillard reaction of dexidize suger and amide was the main reason of inducing juice non-enzyme brown.7.R20 and R21 were respectively 0.9620 and 0.8742 on 30℃. By dynamics analysis, the compound juice non-enzyme brown accorded with zero grade dynamics equation. Its activate engergy was 82.34kJ/mol.