摘要
结果表明:在青梅果打浆时加入质量分数为0.2%的异抗坏血酸钠,可防止果汁氧化褐变而保持天然淡黄色泽;减压浓缩较常压浓缩明显抑制了非酶褐变的发生;随着果汁含量和加工温度的提高,非酶褐变加快,色泽加深;低温有利于青梅浓缩汁的贮藏,冷冻贮藏是最佳的贮藏条件.
The result showed that non-enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0.2% （mass fraction） sodium erythorbate; non-enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration; the non-enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature; non-enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature, and frozen storage was the best store method of greengage concentrated juice.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2006年第2期212-215,共4页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
福建省经贸委资助项目(2003-294号)
福建省科技厅重大资助项目(2003S006)
关键词
青梅汁
非酶褐变
异抗坏血酸钠
greengage juice
non-enzymatic browning
sodium erythorbate
