贮藏过程中温度和糖度对金丝小枣浓缩汁色泽的影响  

Effect of the temperature and sugar concentration on the color of concentrated Chinese jujube juice during storage

作　　者：韩希凤[1] 王成荣[1] 朱永宝[1] 侯召华[1] 代守鑫[1] 

机构地区：[1]莱阳农学院食品科学与工程学院,山东青岛266109

出　　处：《食品工业科技》2007年第5期78-80,共3页Science and Technology of Food Industry

摘　　要：以乐陵金丝小枣的浓缩果汁为试材,研究温度和糖度对金丝小枣浓缩汁贮藏过程中色泽变化的影响。结果表明,温度对金丝小枣浓缩汁贮藏过程中色泽变化的影响较大,贮藏温度越高,浓缩汁的色泽变化越快,45℃贮存时,5-HMF的生成速率与果汁色泽变化呈显著正相关,金丝小枣浓缩汁较适宜在低温(0～5℃)下贮藏;糖度对其影响显著,70°Brix浓缩汁的色泽变化明显低于50°和60°Brix的,70°Brix是金丝小枣浓缩汁适宜的贮藏糖度,贮存时间长,效果好。A study was carried out on the influences of temperature and sugar （soluble solid substance） content on the color of concentrated Chinese jujube juice during storage. The results showed that temperature had great effects on the color of Chinese jujube concentrated juice during storage, and the higher the temperature, the worse the color of concentrated juice, and the correlation was remarkable between the formation speed of 5-HMF and the color of Chinese jujube concentrated juice stored at 45℃; and low temperature （0～5℃） was the appropriate storage temperature for concentrated Chinese jujube juice. The sugar content had obvious effects on the color of concentrated Chinese jujube juice during storage, and at 70°Brix the color change was obviously lower than at 50°Brix and 60°Brix , and 70°Brix was the right storage sugar content for concentrated Chinese jujube juice.

关 键 词：金丝小枣浓缩汁 色泽 温度 糖度 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]