红枣清汁贮藏稳定性  

Study on the Stabilization of Jujube Juice during Storage

作　　者：赵光远[1] 梁晓童 常杨[1] 纵伟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2014年第12期127-130,共4页The Food Industry

基　　金："十二五"国家科技支撑计划项目:区域特产资源生态高值利用技术研究与产品开发(2012BAD36B07)

摘　　要：研究了经过DPCD杀菌处理后红枣澄清汁在4℃,25℃和37℃贮藏条件下枣汁的透光率、可溶性固形物、VC、酚类、总糖和还原糖含量随贮藏时间的变化。结果表明,枣汁饮料的透光率、VC和酚类化合物含量随着贮藏时间的延长和温度的升高而减少,不同温度下,贮藏期前30 d的枣汁饮料的透光率、VC和酚类物质含量变化幅度较大。透光率下降的主要原因可能是VC的氧化降解和酚类化合物的氧化聚合。饮料中总糖含量和可溶性固形物含量在贮藏期未有显著变化,还原糖含量随贮藏期延长而增加,原因为枣汁中蔗糖不断水解为葡萄糖和果糖,表明DPCD处理有效抑制了美拉德反应,很好地维持了枣汁饮料体系的稳定性。To investigate the changes of main components of jujube juice after the DPCD stelization trement, the 120 d storage experiments of jujube juice at 4, 25 and 37 ℃ were conducted. Results showed that the content of VC, phenols compounds and the light transmittance were reduced with the extension of storage time and the rising of storage temperature. At the different temperatures, the content of VC, phenols compounds and the light transmittance of the jujube juice had obvious fluctuations in the storage before 30 d. The main reason of the decreased transmittance is the oxidative polymerization of phenols compounds and the oxidative degradation of VC. The content of total sugar and soluble solids is basically unchanged during storage. But the content of reducing sugar increased with the extension of storage time due to the continuous hydrolysis of sucrose jujube juice into glucose and fructose. It showed that the DPCD treatment could effectively inhibit the Maillard reaction and it＇s beneficial to maintain the stability of jujube juice.

关 键 词：红枣澄清汁 贮藏稳定性 DPCD 维生素C 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]