摘要
以产于山东省乐陵市金丝小枣的浓缩汁为试材,研究了不同糖度浓缩枣汁在不同条件贮藏过程中的浊度、活性蛋白(HAP)、Vc、Chroma值和L*值的变化,探讨了温度和糖度与浓缩枣汁贮藏稳定性的关系。结果表明:4℃是保持金丝小枣浓缩汁贮藏稳定性、色泽和营养成分等贮藏品质及浑浊和沉淀出现时间的理想温度;70°Brix金丝小枣浓缩汁在不同温度下贮藏的效果均优于50°Brix和60°Brix枣汁,色泽变化相对较小,出现浑浊和沉淀的时间较晚。
Chinese jujube concentrated juice was frome Shandong province Leling city. The effect of storage temperature and soluble solids concentration on the storage stability was studies by measuring turbidity, HAP（the haze--active protein）, Vc, Chroma value and L^＊ value. The results showed that the best condi- tions for storage was 4℃ when the stability of the juice decreased slowly, the loss of the juice nutrients reduced gradually, and the appearance of the haze and turbid substance of the juice showed at a later time. The quality of 70°Brix concentrated Chinese jujube juice was better than that of 50°Brix and 60°Brix .
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第3期154-157,共4页
Food and Fermentation Industries
关键词
金丝小枣浓缩汁
温度
糖度
稳定性
Chinese jujube concentrated juice, temperature, concentration, stability
