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。
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.
出处
《农产品加工（下）》
2011年第5期39-42,共4页
Farm Products Processing
基金
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)
关键词
热处理
红枣汁
非酶褐变
thermal treatment
Chinese jujube juice
Non-enzymatic browning
