为探究苹果中含有的有机酸对于浊汁体系稳定性的影响,该研究以苹果中有机酸的种类及含量为基础,通过紫外光谱、傅里叶变换红外光谱及扫描电子显微镜探究不同浓度苹果酸、柠檬酸、酒石酸与果胶复合体系的结构变化。通过pH、单糖组成、表观黏度、溶液粒径、体系浊度保留率等指标探究复合体系的理化特性及稳定性变化。结果表明,3种有机酸对复合体系影响的整体趋势相似,有机酸的加入均会降低复合体系pH,破坏果胶原有网络结构,引起果胶水解。组成的复合体系表面变得光滑,孔状结构消失。复合体系的黏度、溶液粒径、稳定性均有显著降低(P＜0.05)。研究结果为改善苹果混浊果汁产品加工工艺提供理论参考。
In order to explore the effect of organic acids contained in apples on the stability of cloudy juice system, based on the types and contents of organic acids in apples, this study explored the effects of different concentrations of malic acid, citric acid, and tartaric acid on the structure with pectin composite systems were investigated by ultraviolet spectrum, Fourier transform infrared spectrum, and scanning electron microscope. To explore the physicochemical properties and stability of the system, monosaccharide composition, pH value, apparent viscosity, particle size, and turbidity retention rate were studied. Results showed that addition of malic acid, citric acid, and tartaric acid had similar effects on the whole system, which could destroy the network structure of pectin,causes pectin hydrolysis and make the pectin surface smooth and the pore structure disappeared. Besides, addition of organic acids significantly reduced the viscosity, particle size, and stability of the system (P<0.05). The research results provide a theoretical reference for improving the processing technology of turbid apple juice products.
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