| 低糖整果草莓果酱颜色稳定性的研究 |
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| 引用本文： | 陈永存,王雅利.低糖整果草莓果酱颜色稳定性的研究[J].农产品加工．学刊,2012(5):74-77. |
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| 作者姓名： | 陈永存 王雅利 |
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| 作者单位： | 廊坊食品工程学校,河北廊坊,065000 |
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| 摘 要： | 草莓中的酚类物质、花青素及所含少量的金属离子,是引起草莓酱颜色不稳定的主要因素。通过采用70℃水温下对草莓进行30 s的烫漂,钝化其中酚酶活性,以及用质量分数0.025%的护色剂A络合金属离子等方法,确定出使低糖整果草莓果酱颜色稳定的最佳工艺。
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| 关 键 词： | 低糖整果草莓酱 颜色稳定性 稳定条件 |
The Colour Stability of Strawberry Jam with Below Sugar and Whole Strawberry |
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| CHEN Yong-cun
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WANG Ya-li.The Colour Stability of Strawberry Jam with Below Sugar and Whole Strawberry[J].Nongchanpin Jlagong.Xuekan,2012(5):74-77. |
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| Authors: | CHEN Yong-cun WANG Ya-li |
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| Institution: | (Langfang Food Engineering Technical School,Langfang,Hebei 065000,China) |
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| Abstract: | The main factors affecting strawberry jam colour unsteadiness are the phenol contents cyaniding and a little metal ion in the strawberry.The methods of experiment are through the water temperature 70 ℃ and 30 s for inactivation of enzymes and compelling with metal ion in the strawberry.Then we can find out the best production technology for the colour stability of below sugar and whole strawberry fruit jam. |
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| Keywords: | below sugar and whole strawberry fruit jam colour stability stable condition |
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