关键词: 家用破壁机, 鲜制果蔬汁, 褐变抑制, 氮气排氧

Abstract: To tackle the browning issue that occurs during the preparation of fruit and vegetable juices using household blenders and to elevate the quality of these juices, the primary browning mechanisms and influencing factors were analyzed. Taking apple juice as an example, the influence of chamber oxygen concentration on the color and nutritional changes of apple juice was explored. Furthermore, the feasibility of eliminating oxygen with nitrogen gas as a browning inhibition technique in household blenders was discussed. The results revealed that freshly prepared apple juice undergoes notable color alterations during storage, characterized by an augmentation in total color difference (ΔE), a decrement in L^* and b^* values, and an increment in a^* value. Additionally, the total phenolic content progressively diminishes over time. Comparative analysis indicated that reducing the chamber oxygen concentration to below 5% can effectively inhibit browning, delay the color change and retain more phenolic substances. The lower the oxygen concentration, the more effective the browning inhibition becomes. Those findings provide a theoretical basis for the development of healthy household fruit and vegetable juice processing equipment.

Key words: Household blender, Freshly prepared fruit and vegetable juice, Browning inhibition, Eliminating oxygen with nitrogen gas