Control measures of color value in apple juice concentrate

In order to improve the original color value of apple juice concentrate and control its declining speed during the storage, this paper took 5 apple varieties, 6 kinds of enzymes, 3 activated carbons, 6 kinds of resins and storage temperature as critical control point to control the color value of apple juice concentrate on line, basing on the apple juice concentrate processing. The results show that Golden Delicious, Jiguan, Weijin are good raw materials for apple juice concentrate, using the XXL pectinase and the AG300L amylase for hydrolysis, selecting the CA-10S activated carbon as adsorption and decolorization, selecting LSA-900B:LSA-900C (1︰1, w/w) adsorption and decolorization for apple juice after ultra-filtration, the final storage temperature is 4℃. The new craft improved the original color value of apple juice concentrate to 98.8％ and color value above 95％ after 6 months storage (under 4℃). The product can meet the standard request of export.