杨梅汁分类及其稳定性主要影响因子分析  

Classification and Analysis on the Main Factors of Stability of Chinese Bayberry Juice

作　　者：郎娅 季露[1,2] 倪穗 史婷婷[2] 陈纪算 孙志栋[1,2] 

机构地区：[1]宁波市农业科学研究院,浙江宁波315040 [2]宁波大学海洋学院,浙江宁波315211 [3]宁波海通食品科技有限公司,浙江慈溪315300

出　　处：《北方园艺》2016年第9期199-203,共5页Northern Horticulture

基　　金：宁波市农业攻关重大资助项目(2013C0013);宁波市农村创新创业重点资助项目(2012C92015)

摘　　要：杨梅是我国的特产水果,营养丰富,其中花色苷具有抗衰老、抗氧化等多种功效,深受消费者的青睐。杨梅汁在加工中存在各种问题,一直是加工中需要解决的难题,现概述了杨梅汁的分类,分析了影响杨梅汁加工过程中色泽、均一和风味等稳定性的主要因子,以期为解决上述问题提供基本理论依据。Chinese bayberry（Myrica rubraSieb zucc.）is a fruit native in China,which is noted for its high nutrition and health value.It is deeply loved by consumers due to its strong anti-aging and antioxidant ability afford by anthocyanins.However,it suffers some problems in juice processing and that is also the hot potato needed to solve in the processing.In order to provide some basic theory and basis to solve those problems,in this study,the classification of Chinese bayberry juice was summarized,and analyzed the main stability factors of color,uniform and flavor during juice processing and storage.

关 键 词：杨梅汁 分类 稳定性 影响因子 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]