摘要
研究了热处理对鲜榨鸭梨汁色泽和稳定性的影响及处理后4℃下贮藏期间鸭梨汁品质的变化。研究结果表明,不同温度和时间热处理后的鸭梨汁L值显著降低,ΔE值显著增加(p<0.05),透光率有不同程度的下降,一级动力学公式能很好地分析L值的变化。4℃下贮藏4周内,鸭梨汁色泽指标和稳定性指标随处理温度的变化存在不同程度的变化,表明不同热处理对鸭梨汁色泽和稳定性影响显著(p<0.05)。
Effect of thermal treatment on stability and color of Yali pear juice and the quality changes during storage at 4℃ were researched.Results were as follows：Thermal treatment reduced L values and increased ΔE values of the pear juice significantly（p0.05）.The transmittance rate of light of yali pear juice decreased differently after thermal treatment and the first-order mode could used to describe greatly the change of L values.Stability and color of Yali pear juice changed with different degrees when stored at 4℃ for four weeks（p0.05）.It indicated that Yali pear juice had significant difference on stability and color with varied thermal treatment conditions（p0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期117-119,122,共4页
Science and Technology of Food Industry
基金
博士点基金新教师项目(200805041065)
关键词
热处理
鸭梨汁
品质
一级反应动力学
heat-treatment
Yali pear juice
quality
first-order reaction kinetic mode
