蟠桃原浆在贮藏期间色泽稳定性相关指标的研究  

Study on Color Stability of Juice of Flat Peach During Storage at Different Temperatures

作　　者：翟金兰[1] 杨艳彬[1] 高瑞[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品与发酵科技》2011年第4期16-19,共4页Food and Fermentation Science & Technology

摘　　要：通过测定蟠桃原浆色泽稳定性相关指标的变化趋势,对蟠桃原浆在不同温度条件下贮藏的色泽稳定性进行了研究。结果表明:褐变度逐渐升高,还原糖含量变化不明显,氨基态氮呈下降趋势,可溶性酚和可溶性蛋白含量逐渐减少,pH值变化不明显。The color stability of the juice which were prepared from the flat peach pure was studied during the storage at different temperature.The results showed that the browning degree increased gradually,the content of reducing sugar changed slightly,the content of amino nitrogen showed a decreasing trend,the soluble phenol and protein reduced gradually,and no obvious change in pH.

关 键 词：蟠桃 非酶褐变 贮藏 稳定性 

分 类 号：TS205.7[轻工技术与工程—食品科学]