摘要
通过测定沙棘、大枣、胡萝卜、花生复合汁饮料在贮藏过程中引起非酶褐变化合物含量的变化,得出结论:还原糖和游离氨基酸是引起复合饮料发生非酶褐变的主要因素,其次为总酚、VC,且复合饮料在低温贮藏过程中的褐变指数较小。
Through the experimenting testing on the change of non enzymatic browning in storage , in different kinds of seabuckthorn, red jujube, carrots, peanuts, compound juice beverage, this article concludeed that reducing sugar and free amino acid were the main factors to cause Non enzymatic Browning , followed by total phenol and VC;while in the process of low temperature storage, the composite beverage of browning index is really small.
出处
《食品研究与开发》
CAS
北大核心
2015年第6期105-109,共5页
Food Research and Development
