沙棘复合饮料在贮藏中非酶褐变机理研究  

Research on Nonenzymatic Browning of Compound Beverage Seabuckthorn,Red Jujube,Carrot and Peanut during Storage

作　　者：张锐[1] 郎春田 陈玉成[1] 吴兴壮[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161 [2]朝阳市农产品质量监督检验所,辽宁朝阳122000

出　　处：《食品研究与开发》2015年第6期105-109,共5页Food Research and Development

摘　　要：通过测定沙棘、大枣、胡萝卜、花生复合汁饮料在贮藏过程中引起非酶褐变化合物含量的变化,得出结论:还原糖和游离氨基酸是引起复合饮料发生非酶褐变的主要因素,其次为总酚、VC,且复合饮料在低温贮藏过程中的褐变指数较小。Through the experimenting testing on the change of non enzymatic browning in storage , in different kinds of seabuckthorn, red jujube, carrots, peanuts, compound juice beverage, this article concludeed that reducing sugar and free amino acid were the main factors to cause Non enzymatic Browning , followed by total phenol and VC;while in the process of low temperature storage, the composite beverage of browning index is really small.

关 键 词：复合饮料 非酶褐变 MAILLARD 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]