摘要
利用锤度不同的6个高粱品种,研究了离心和储藏温度对高粱茎秆汁液锤度的影响。结果表明:榨汁后离心与未离心的品种锤度差异不显著。在常温下放置6 d后,未离心的品种糖度下降到最低,而离心后的品种在常温下放置到9 d糖度下降到最低。在常温,4℃和-20℃的储藏条件下放置30 d后,与最初的糖度相比,每种储藏条件下的品种糖锤度都有一定程度的下降。但是常温下储藏的品种糖锤度下降最快,4℃和-20℃的储藏条件下糖锤度差异不大。因此,高粱茎秆汁液榨出后的前一周是糖分降解最快的时期,而低温储藏可以降低汁液中糖分的降解。
The influence of centrifugation and storage temperature on juice sugar content of six sweet sorghum varieties with different brix were investigated. The results showed that the difference of juice brix between the treatment of centrifugation and non-centrifugation was not significant. After placed 6 days in the room temperature, the Brix of the non centrifugal varieties was decreased to the minimum. However, the brix of the centrifugal varieties was decreased to the minimum until to the 9 days. After placed 30 days in room temperature,4℃ and -20℃ storage conditions, the brix of each variety declined compared with the original values, but the Brix was the lowest under normal temperature storage. The difference of the brix in 4℃ and - 20℃ storage conditions was not significant. Therefore,the speed of the degradation of brix was the fast in the first week after extraction and low temperature storage of Key juice could reduce the degradation of sugar.
出处
《华北农学报》
CSCD
北大核心
2011年第B12期56-59,共4页
Acta Agriculturae Boreali-Sinica
基金
公益性行业(农业)科研专项(nyhyzx07-011-04)
"十一五"国家科技支撑项目(2009BADA7B01)
国家现代高梁产业技术体系(nycytx-12-04-08)
关键词
糖锤度
高粱
离心
温度
储藏
Brix
Sweet sorghum
Centrifugation
Temperature
Storage
