低糖果酱的褐变控制与营养保持  

Browning Control and Nutrition Keeping of Low Sugar Jam

作　　者：张莉莉[1] 张军[1] 关莹[1] 张冬雪[1] 谢学军[2] 

机构地区：[1]黑龙江省农业科学院浆果研究所,黑龙江绥棱152200 [2]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《黑龙江农业科学》2014年第11期127-129,共3页Heilongjiang Agricultural Sciences

基　　金：绥化市科技局资助项目(G2012-14)

摘　　要：为解决低糖果酱在加工、储存过程中易褐变、营养成分VC损失较大的问题,采用正交试验探讨了天然抗氧化剂的应用对多酚氧化酶活性和VC保存率的影响。结果表明:0.3%茶多酚、0.3%壳聚糖、0.4%植酸和0.3%EDTA复合抑制剂对抑制褐变和提高果酱中VC的保存率效果显著。生产出的果酱色泽、风味和营养等方面表现良好。In order to solve the problems in the processing of low sugar jam,such as it is easy to browning,and the nutrient loss of VC is heavy in the storage and process,orthogonal experiment was conducted to study the effect of natural antioxidants on polyphenol oxidase activity and VC preservation rate.The results showed that0.3%tea polyphenols,0.3% chitosan,0.4% phytic acid and 0.3% EDTA composite inhibitors could prevent low sugar jam from browning and improve the preservation rate of VC significantly,the performance of color,flavor and nutrition of jam was well.

关 键 词：低糖果酱 褐变 天然抗氧化剂 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]