影响桃汁色泽稳定性因素研究进展  

Research progress of peach juice color stability

作　　者：阮卫红[1,2] 毕金峰[1] 刘璇[1] 焦艺[1] 邓放明[2] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193 [2]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品与发酵工业》2013年第9期139-142,共4页Food and Fermentation Industries

基　　金：国家科技支撑计划课题(2012BAD29B03)食用农产品加工适宜性评价及风险监控技术研究示范

摘　　要：桃汁在加工及贮藏过程中的主要技术难题之一是色泽的稳定性。文中综述了近年来学者对桃汁色泽稳定性的研究进展,包括影响桃汁色泽稳定性的因素,如多酚氧化酶最适反应温度、氧含量、pH值,贮藏时期桃汁的糖浓度、抗坏血酸含量、氨基酸含量、酚类物质的含量等;以及控制桃汁发生褐变的主要方法,主要有灭活多酚氧化酶、调节pH值、隔氧、低温贮藏、冷杀菌、吸附处理等措施。One of the major technical problems is to maintain the peach juice color stable during the processing and storage. This paper summarized the main factors which influencing on the stability of the peach juice colors, including the optimum reaction temperature of polyphenol, oxygen content, pH, concentration of sugar, vitamin C content, amino acid content, polyphenol content, and storage temperature. Besides, the main ways to control the peach juice browning were also outlined, such as inactivating the polyphenol oxidase, adjusting the pH, making barrier to oxygen, storage and sterilization in cold temperature, adsorption treatments, etc. The research provides the references for the development of peach juice processing technology.

关 键 词：桃汁 色泽 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]