摘要
对三种梨杂交后代果实的制汁特性和加工、贮藏过程中浓缩梨汁的品质指标进行研究。结果表明:三种梨原汁色泽和外观不同。在加工过程中三种梨汁的L*值呈上升趋势,可溶性固形物的含量呈下降趋势。三种梨浓缩汁在4℃下贮藏35d,A440值呈现明显上升趋势,pH呈下降趋势,还原糖含量变化不明显,5-HMF含量逐渐上升。
The characteristics of the pear juice from three pears hybrid progeny and the quality indexes of pears juice during processing and storing were studied.The results showed that the color and the appearance were different.The tendency of L ＊ value increased in course of processing and the content of soluble solid declined. During 35d storage time of pear juice concentrate at 4℃,the tendency of A440 increased, pH value dropped.The changes of reduced sugar contents were unobvious.The contents of 5-HMF gradually risen.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第1期192-194,共3页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划重点项目(2006BAD22B07)
关键词
梨汁
特性
品质
浓缩汁
pear juice characteristic quality concentrate
