| 热处理对红枣汁非酶褐变的影响 |
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| 引用本文： | 徐辉艳.热处理对红枣汁非酶褐变的影响[J].农产品加工．学刊,2011(5):39-42. |
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| 作者姓名： | 徐辉艳 |
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| 作者单位： | 陕西教育学院,生物科学与技术系,陕西,西安,710061 |
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| 基金项目： | 陕西省农业攻关项目基金(2009K01-20); 陕西教育学院科研基金项目(09KJ025) |
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| 摘 要： | 为探讨热处理对红枣汁非酶褐变的影响,将红枣汁在50~100℃下进行热处理,测定红枣汁的褐变度,以及5-羟甲基糠醛(5-HMF)、还原糖、总糖和VC指标的变化。结果表明,随着热处理温度升高,时间延长,红枣汁的褐变度和5-HMF含量逐渐增加,还原糖、总糖、VC含量逐渐减少。
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| 关 键 词： | 热处理 红枣汁 非酶褐变 |
Effect of Thermal Treatment on Non-enzymatic Browning of Chinese Jujube Juice |
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| Xu Huiyan.Effect of Thermal Treatment on Non-enzymatic Browning of Chinese Jujube Juice[J].Nongchanpin Jlagong.Xuekan,2011(5):39-42. |
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| Authors: | Xu Huiyan |
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| Institution: | Xu Huiyan(Department of Life Sciences and Technology,Shaanxi Institute of Education,Xi'an,Shaanxi 710061,China) |
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| Abstract: | To explore the effect of thermal treatment on Non-enzymatic browning of Chinese jujube Juice,the changes in browning degrees,5-HMF,reducing sugar,total sugar and VC of Chinese jujube juice are measured during thermal treatment at 50~100 ℃.The results show that reducing sugar,total sugar and VC gradually decrease with temperature increment,time extension and browning degrees of Chinese jujube and 5-HMF content increment. |
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| Keywords: | thermal treatment Chinese jujube juice Non-enzymatic browning |
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