桃带肉果汁饮料在加工中非酶褐变原因的研究  

Study on the Cause of Nonenzymatic Browning of Peach Nectar in Processing

作　　者：刘立秀[1] 王坤范[1] 

机构地区：[1]北京农业大学食品系

出　　处：《食品与发酵工业》1996年第2期20-23,共4页Food and Fermentation Industries

摘　　要：采用通径系数进行统计分析，对大久保和绿化３号桃带肉果汁饮料在加工过程中非酶褐变的原因进行研究。结果表明，大久保桃带肉果汁饮料在加工中非酶褐变主要由花青苷变色引起；绿化３号桃带肉果汁饮料在加工中非酶褐变主要由抗坏血酸氧化褐变引起。he cause of nonenzymatic browning of Okube and Green No. 3 peach nectar in processing was studied by the way of statistical analysis of the path coefficient. The result showed that the nonenzymatic browning of Okubo peach nectar in processing was mainly caued by anthocyanins and that of Green No. 3 peach nectar by ascorbic browning respotively.

关 键 词：桃 带肉果汁饮料 果汁饮料 褐变 通径分析 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]