摘要
以黄冠梨试材,研究离子交换树脂对色值稳定性影响,重点明确离子交换树脂对不同腐烂程度果汁的色值调控效果。采用离子交换树脂与活性炭两种方法对果汁分别进行处理,同时三种离子交换树脂进行组合,比较色值、色值稳定性、总酚含量、氨基态氮含量的变化,结果表明:离子交换树脂组合处理的不同烂果率梨汁色值下降缓慢、色值稳定性显著提高、总酚含量以及氨基态氮含量相对下降,烂果率达到6%时能在40 d内满足车间要求的T440保持在45%以上的要求。其中,采用离子交换树脂组合处理烂果率6%浓缩汁得到最佳指标,36 d时色值稳定在透光率54.3%左右,d T440稳定在35%左右,氨基态氮下降50 mg/100 g,总酚下降25 mg/100 g。
Yellow pear as a test material,we studied the effect of ion exchange resins for color values stability,focused ion exchange resin composition regulation effect different degrees rotting fruit color values. Using ion ex-change resins and activated carbon were processed for juice while three ion exchange resin composition,compare the color value,color value stability,total phenols content and amino nitrogen content. The results showed that：the resin composition handle different decay rates of pear,color values decreased slowly,significantly improved the stability of the color value,total phenols content and amino nitrogen content relative decline,when the decay rate of 6 % to meet the requirement that 40 workshop T440 days remain above 45 %. Among them,the best indicator derived from the resin composition processing decay rate of 6 % concentrate juice. Among them,the use of the resin composition processing of fruit juice concentrate decay rate of 6 % to obtain the best indicator,36 days color value stable at around 54.3 %,d T440 stable at around 35 %,amino nitrogen decreased by 50 mg/100 g,total phenols decreased by 25 mg/100 g.
出处
《食品研究与开发》
CAS
北大核心
2016年第19期8-12,共5页
Food Research and Development
基金
天津市科技型中小企业专项资金项目(13KQZZGX0632)
关键词
黄冠梨
浓缩汁
离子交换树脂
烂果率
色值稳定性
yellow pear
concentrate juice
ion exchange resin
decay rate
color value stability
