钝击破碎对苹果压榨效果的影响

    Effect of pounding on apple press process and juice yield

    • 摘要: 为了提高榨前破碎对细胞的破坏程度及细胞液的游离率以利于水果出汁,试验中采用高速钝击对苹果进行了榨前破碎。试验结果发现,高速钝击可造成苹果果实细胞的广泛破坏,破碎后果肉细胞残片仍呈团絮状。钝击破碎后苹果细胞液游离率可达到67%~69%,较目前采用的剪切破碎的细胞液游离率提高近20个百分点、出汁率提高15个百分点;具有相同出汁率时钝击破碎压榨工艺较剪切破碎压榨耗时减少近50%。高速钝击较目前广泛采用的剪切破碎等方法对降低压榨力、提高出汁率等方面有明显的改善。

       

      Abstract: In the experiment, apple has been pounded at high speed before pressure for increasing the burst of cell and dissociation of cytolymph. Most of apple cell tissue can be bursted after pounded, while the connection between the cell walls is still widely preserved, and the dissociation rate of cytolymph can be increased up to 67%~69%. The results show that pounding can increase 20 percentage point in dissociation rate, and 15.21 percentage point in juice yield, as compared with the conventional shearing process. The pounding plus pressrue time is 50% shorter than that of shearing press at comparable juice yield.

       

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