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绿茶酸牛乳保藏过程中品质变化研究

Quality Change of Green Tea Yogurt During Storage
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摘要 对绿茶酸牛乳保藏过程中的品质变化进行研究。绿茶酸牛乳在4℃冷藏条件下,其功能性成分叶绿素、茶多酚、游离氨基酸的含量逐渐减少;在保存6 d时,挥发性风味物质以芳香阈值较高的醛类、酸类等为主。确定绿茶酸牛乳的最佳饮用时间为4℃冷藏条件下保存5~6 d,超过此期限,绿茶酸牛乳的营养价值下降。 Quality change of green tea yogurt in storage is studied in this paper. The content of chlorophyll, tea polyphenol and free amino acid reduce gradually during the storage in 4 ℃. When stored for 6 d, the main volatile flavor substances of green tea yogurt are aldehydes and acids with higher scent threshold. So the best drinking time of the green tea yogurt is under 4 ℃ and stored for 5~6 d. When stored for more time, the nutrition of green tea yogurt will be lost greatly.
出处 《农产品加工(下)》 2013年第2期18-21,共4页 Farm Products Processing
基金 浙江省公益性技术应用研究计划项目(2010C32053) 科技部科研院所技术开发研究专项资金(2010EG163313)
关键词 绿茶酸牛乳 保质期 品质变化 green tea yogurt quality guarantee period quality change
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参考文献3

  • 1孙卉子,朱科学,朱跃进,王彬.酸奶发酵对绿茶粉功效成分和抗氧化性的影响[J].食品工业科技,2011,32(9):131-133. 被引量:6
  • 2Plessas S,Bekatorou A,Gallanagh J. Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp.Bulgaricus or Lactobacillus helveticus[J].Food Chemistry,2008.883-889.
  • 3Coisson J D,Travaglia F,Piana G. Euterpeoleracea juice as a functional pigment for yogurt[J].Food Research International,2005.893-897.

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