青梅果汁加工过程非酶褐变  

The non-enzymatic browning of greengage juice in processing

作　　者：郑宝东[1] 李怡彬[1] 孟鹏[1] 张怡[1] 

机构地区：[1]福建农林大学食品科技研究所,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2006年第2期212-215,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省经贸委资助项目(2003-294号);福建省科技厅重大资助项目(2003S006)

摘　　要：结果表明:在青梅果打浆时加入质量分数为0.2%的异抗坏血酸钠,可防止果汁氧化褐变而保持天然淡黄色泽;减压浓缩较常压浓缩明显抑制了非酶褐变的发生;随着果汁含量和加工温度的提高,非酶褐变加快,色泽加深;低温有利于青梅浓缩汁的贮藏,冷冻贮藏是最佳的贮藏条件.The result showed that non-enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0.2% （mass fraction） sodium erythorbate; non-enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration; the non-enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature; non-enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature, and frozen storage was the best store method of greengage concentrated juice.

关 键 词：青梅汁 非酶褐变 异抗坏血酸钠 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]