摘要
橙汁作为世界上销量最大的果汁类饮品,其储藏过程中的褐变一直是研究领域的一大难题。综述了目前抑制橙汁褐变的一些方法,并介绍了橙汁储藏过程中的感官评定方法,为橙汁褐变的研究提供一定的理论基础。
Orange juice is the best sold juice drink in the world, but browning occurring during storage has been a big problem in the researches concerned. Some methods are reviewed which are used at present to suppress the browning of orange juice, and sensory evaluations during storage are introduced to provide some theoretical references for the researches on browning of orange juice.
出处
《饮料工业》
2011年第12期3-5,共3页
Beverage Industry
关键词
橙汁
褐变
感官评定
orange juice
browning
sensory evaluation