热处理对红枣汁非酶褐变的影响  

Effect of Thermal Treatment on Non-enzymatic Browning of Chinese Jujube Juice

作　　者：徐辉艳[1] 

机构地区：[1]陕西教育学院生物科学与技术系,陕西西安710061

出　　处：《农产品加工（下）》2011年第5期39-42,共4页Farm Products Processing

基　　金：陕西省农业攻关项目基金(2009K01-20);陕西教育学院科研基金项目(09KJ025)

摘　　要：为探讨热处理对红枣汁非酶褐变的影响,将红枣汁在50-100℃下进行热处理,测定红枣汁的褐变度,以及5-羟甲基糠醛（5-HMF）、还原糖、总糖和VC指标的变化。结果表明,随着热处理温度升高,时间延长,红枣汁的褐变度和5-HMF含量逐渐增加,还原糖、总糖、VC含量逐渐减少。To explore the effect of thermal treatment on Non-enzymatic browning of Chinese jujube Juice,the changes in browning degrees,5-HMF,reducing sugar,total sugar and VC of Chinese jujube juice are measured during thermal treatment at 50~100 ℃.The results show that reducing sugar,total sugar and VC gradually decrease with temperature increment,time extension and browning degrees of Chinese jujube and 5-HMF content increment.

关 键 词：热处理 红枣汁 非酶褐变 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]