摘要
通过测定六种梨浓缩汁色泽稳定性相关指标的变化趋势,对六种梨浓缩汁4℃贮藏过程中的色泽稳定性进行了研究。结果表明:褐变度和总色差值逐渐升高,还原糖含量变化不明显,氨基态氮呈下降趋势,可溶性酚和可溶性蛋白含量逐渐减少,pH值变化不明显。六种梨浓缩汁之间色泽及相关指标差异明显,砀山酥梨、库尔勒香梨、莱阳茌梨浓缩汁褐变较重,中香梨、黄金梨、秋梨浓缩汁褐变较轻。库尔勒香梨浓缩汁可溶性酚类含量较高;中香梨浓缩汁可溶性蛋白含量较高;砀山酥梨浓缩汁pH值最高(在4.9以上),莱阳茌梨浓缩汁pH值最低(在4.4～4.5之间);六种浓缩汁5-羟甲基糠醛(5-HMF)的含量变化为:砀山酥梨、莱阳茌梨在第四个月出现峰值,其余品种在第三个月出现峰值。
The color stability of the juice concentrates that were prepared from 6 pear species was studied during the storage at 4 ℃. During the storage of the 6 pear concentrates, the browning degree and the total color aberration elevated gradually, the content of reducing sugar changed slightly, the content of amino nitrogen showed a decreasing trend, the soluble phenol and protein reduced gradually, and no obvious change in pH was found. The difference of color and its related indexes among 6 pear juice concentrates were obvious-the pear concentrates prepared from Dangshansu pear, Kuerle fragrant pear and Laiyangchi pear showed a higher browning degree compared to Zhongxiang pear, Huangjin pear, and Qiu pear. The concentrate prepared from Kuerle fragrant pear displayed higher soluble phenol content, and that prepared from Zhongxiang pear had higher protein content. The concentrate of Dangshansu pear exhibited the highest pH （above 4.9） and that of Laiyang pear showed the lowest pH （4.4-4.5） during the storage. The peaks of 5-HMF content of concentrates prepared from Dangshansu pear and Laiyangchi pear appeared at the fourth month and those of other species appeared at the third month.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第12期281-284,共4页
Food Science
基金
"十一五"国家科技支撑计划重点项目(2006BAD22B07)
农业部"948"项目(2006-G27-7)
国家现代农业(梨)产业体系建设项目
关键词
梨浓缩汁
贮藏
色泽稳定性
pear juice concentrate
storage
stability
