摘要
通过测定圆黄梨浊汁的各种理化指标,对圆黄梨浊汁在不同温度贮藏过程中的稳定性进行了研究。结果表明,圆黄梨浊汁在不同温度贮藏过程中,可滴定酸、抗坏血酸、可溶性固形物、悬浮稳定性、可溶性酚类均呈明显下降趋势;浊度逐渐上升。圆黄梨浊汁在4℃和室温比在0℃贮藏过程中各项理化指标的变化明显,说明0℃是较适合圆黄梨浊汁贮藏的温度。
The stability of the cloudy juice that prepared from Wonhuwang pear was studied during the storage at different temperature.During the storage,titration acid content,ascorbic acid,soluble solids,suspension stability,reduced sugar and soluble phenolic contents showed a decreasing trend.Turbidity rised gradually at the different temperature.Wonhuwang pear cloudy juice suffered lower change of physicochemical indexes during storage in temperature 0 ℃ than in temperature 4 ℃,which indicated the better reserve temperature of Wonhuwang pear cloudy juice is 0 ℃.
出处
《食品科技》
CAS
北大核心
2011年第6期51-53,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)
国家梨产业技术体系建设专项
农业部"948"项目(2006-G27-7)
青岛市科技局梨种质资源创新与新品种选育项目
关键词
圆黄梨
梨浊汁
贮藏稳定性
Wonhuwang pear
pear cloudy juice
storage stability
