摘要
5-羟甲基糠醛(HMF)作为影响果葡糖浆风味的异味化合物之一,在贮存过程中的变化很可能直接影响到果葡糖浆制成品口感的好坏。研究了HMF在F-55果葡糖浆贮存过程中的变化情况,结果表明温度升高会导致HMF含量在40 d后达到最高峰。果葡糖浆在低温条件下贮存,且贮存期控制在40 d内,可减少HMF对糖浆质量的影响。
5-hydroxymethylfurfural is one of the off-odor compounds that influence the flavor of high fructose syrup. Its changes in storage can influence the taste of fructose syrup. The changing situations in storage of F-55 fructose syrup were researched. Results showed when temperature raised and the storage time reached 40 days, the F-55 content increased to the peak; when temperature was controlled low and the storage time was within 40 days, the F-55 quality was less influ-enced by HMF.
出处
《食品工程》
2014年第2期39-41,共3页
Food Engineering
关键词
果葡糖浆
5-
羟甲基糠醛
贮存
high fructose syrup
5-hydroxymethylfurfural （I-IMF）
storage
