摘要
研究浓缩温度和糖度对新梨浓缩汁色泽变化的影响,结果表明:随浓缩温度的提高,浓缩汁中可溶性酚的含量提高,还原糖的含量降低,色泽加深;在4℃贮藏时,70°Brix浓缩汁色泽的变化明显高于60°Brix和50°Brix的浓缩汁;氨基态氮含量随着贮藏时间的延长缓慢降低;还原糖含量的变化在60d后呈缓慢降低的趋势。
Effect of evaporated temperature and sugar content on colour of ＂Xinli＂ pear concentrated juice were studied in this paper. Results indicated that the soluble polyphenol content and colour value of the concentrated juice increased, the reducing sugar content of the juice lowered as the evaporating temperature elevated in the juice processing. During 4 ℃ storage, colour value of 70° Brix juice enhanced more obviously than the juice of 60° Brix and 50° Brix juices. Content of amino acid and reducing sugar decreased slowly with the prolonging of storage time.
出处
《食品科技》
CAS
北大核心
2008年第9期34-36,共3页
Food Science and Technology
基金
"十一五"国家科技支撑计划重点项目(2006BAD22B07)
农业部"948"项目(2006-G27-7)
关键词
新梨
色泽
浓缩温度
糖度
Xinli pear
colour value
evaporated temperature
sugar content
