Study on Prkcessing Method and Color protecting Technique of Strawberry Juice

Low rate of Juice extracting and discoloration were the major problem in strawberry pro-cessing. Treated with pectase,the extract of strawberry was increased by 18% and the filter effi-ciency was increased evidently. A certain concentration of Green Tea-Polyphenol(GTP)was effec-tive to protect the juice from oxidation and reduction,while the antioxidant of ascorbic acid and sodium phytase played an opposite role. The value of optical-density could be used as a measuring index in the discoloration of strawberry juice.