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首页> 外文会议>2009 conference on the key technology of horticultural produce >Research on The Cloudy Juice of Apple Mixed with Roxburgh Rose
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Research on The Cloudy Juice of Apple Mixed with Roxburgh Rose

机译：苹果与玫瑰混合汁的研究。

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摘要

The compound cloudy juice with rich nutrient, alluring color and unique special flavor was made from apple and roxburgh rose. The effect of proportion of apple to roxburgh rose on color stability and flavor of juice was researched by using sensory evaluation and color assessment; and pretreatment of apple before crushing was also reasearched by using turbialty measurements, color assessment, po-lyphenols assay , etc so as to improve the cloud stability. The results showed that the compound cloudy juice had best sensory and color stability in the process when the proportion of apple to rox-burgh rose was 45:1. The good cloud stability was obtained when apples were treated at 45 'C water bath for 45min before crushing.
机译：复合营养成分丰富，颜色诱人，风味独特的混浊果汁，由苹果和罗克斯堡玫瑰制成。通过感官评估和颜色评估研究了苹果与罗克斯堡玫瑰的比例对颜色稳定性和果汁风味的影响；还通过浊度测量，颜色评估，多酚测定等方法研究了苹果在压碎前的预处理方法，以提高云的稳定性。结果表明，当苹果与速溶玫瑰的比例为45：1时，复合浑浊汁具有最佳的感官和颜色稳定性。将苹果在压碎前于45'C水浴中处理45分钟后，可获得良好的云雾稳定性。

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