摘要
以枇杷为主料,花、果、菜为辅料配制复合果汁,采用正交设计的方法进行研制和精选,对最佳配方的单一果汁与复合果汁进行保鲜过程中的物质变化研究。结果表明:活性物质SOD、POD鲜汁高,之后急剧下降;抗性物质黄酮、脯氨酸为低—高—低的变化趋势;营养物质糖和pH值相近层次呈平稳变化。
Take loquat as main material, with flowers, fruitl, vegetables as accessories, throngh orthogonal design, the optimum formulations of single fruit juice and compound juice were developed, their material changes in preservation procers were studied.Results show that: the active substance SOD, POD were high in fresh juice, then fell sharply; resistance substance flavonoids, proline changed in trend of low-high-low; change kept stable when nutrient sugar closed to pH value.
出处
《佛山科学技术学院学报（自然科学版）》
CAS
2014年第5期1-3,共3页
Journal of Foshan University(Natural Science Edition)
关键词
枇杷
复合
果汁
保鲜
物质含量
loquat
compound
fit juice
preservation
matter content
