摘要
对比橄榄(Canarium album)原浊汁及真空浓缩、冷冻浓缩、常压浓缩后的还原汁的感官指标、褐变度、悬浮稳定性及其主要成分(总酸、总糖、维生素C、多酚)含量,结果表明:真空浓缩的橄榄汁风味、色泽和主要成分的保留情况稍差于冷冻浓缩,但悬浮稳定性更佳;3种浓缩工艺中常压浓缩使橄榄浊汁品质下降最大。此外,随真空浓缩程度的提高,橄榄浊汁清除DPPH·自由基能力无明显影响,而清除羟自由基能力和总抗氧化能力呈先下降后上升,最后复而下降的趋势,这均与浓缩过程中维生素C和多酚类物质含量变化有关。
Sensory index,browning degree,suspension stability and main component content（total acid,total sugar,vitamin C and polyphenols）of Chinese olive juice（Canarium album）made by reconstituting from concentrate（through vacuum,freeze,air）will be Compared with raw cloudy Chinese olive juice.The results show that vacuum concentration will have better suspension stability compared with freeze concentration,while its capability to keep juice flavor,color and main component comparably worse;Air concentration will experience a largest decline in cloudy Chinese olive juice quality among three concentration processes.Cloudy Chinese olive juice won＇t cause obvious effect on DDPH·radical scavenging activity;Hydroxyl-scavenging and total antioxidant activity of juice will firstly decrease,then increase and decrease again at last in varying vacuum concentration level,which is related with the content changing of vitamin C and polyphenols in concentration process.
出处
《青岛农业大学学报（自然科学版）》
2015年第1期47-52,共6页
Journal of Qingdao Agricultural University(Natural Science)
