Thermal on Peach Cloudy Juice Pectin Components, Structure and Peach Juice Turbidity Rheological Pro

来源 :2016年食品与健康国际研讨会 | 被引量 : 0次 | 上传用户：jw_wanghaibing

【摘要】

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【作者】

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Shu-zhen Wang Xi-bin Ning

【机构】

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Shanghai Ocean University, shanghai, 201306 Insti

【出处】

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2016年食品与健康国际研讨会

【发表日期】

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2016年7期

【关键词】

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Heat treatment cloudy juice peach pectin rheological properties

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　　Using different temperature processing fresh peach turbid juice,determination of pectin components in turbidity peach juice,the change of the structure,on the type of fluid juice as evaluation index,explore for peach turbid juice pectin components,heat treatment structure changes and the influence of rheological properties of fruit juice.The results showed that: with the increase of temperature,the structure of pectin has changed,degree ofesterification and molecular weight of pectin is bigger.Increased respectively by 82.87 to 96.17.The molecular weight increased to 331.08 KDa by 267.17 KDa.Peach pectin particle distribution more uniform,peach turbid juice viscosity fell slightly.

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Thermal on Peach Cloudy Juice Pectin Components, Structure and Peach Juice Turbidity Rheological Pro

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