摘要
通过测定梨酱的褐变度、可溶性固形物、pH、可滴定酸、可溶性蛋白和5-羟甲基糠醛含量,对七种梨杂交后代果酱贮藏稳定性进行了研究。结果表明:不同梨酱在贮藏过程中褐变度和5-羟甲基糠醛含量逐渐增加,pH和可滴定酸变化不明显,可溶性固形物和可溶性蛋白含量呈下降趋势;并且梨杂交后代的贮藏稳定性高于鸭梨,更适合制作果酱。
The stability of jams of seven kinds of pear hybrid progeny during storage were studied, including the browning degree,the soluble solid contents, pH, the titratable acid, the soluble protein contents and the 5-HMF contents.The results showed that degree of browning and 5-HMF content increased gradually, pH value and titratable acid changed insignificantly, soluble solid content and soluble protein decreased as storage time extended.The stability of jams of seven kinds of pear hybrid progeny during storage were more than Yali pear,and more suitable for the processing of jam.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第4期69-71,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)
农业部"948"资助项目(2006-G27-7)
关键词
梨酱
贮藏稳定性
褐变度
pear hybrid progeny
storage stability
browning degree
