摘要
柿子醋在贮藏期间极易出现褐变和浑浊沉淀现象,严重影响其食用品质和商品价值。采用分光光度法研究4,12℃和25℃(常温对照)贮藏温度对柿子醋贮藏期间褐变和返浊相关参数的影响,结果表明:和25℃贮藏条件相比,4℃和12℃均能明显抑制多酚氧化酶(PPO)和过氧化物酶(POD)活性,减少总色差值ΔE增加,从而降低褐变度;同时,4℃贮藏温度明显降低柿子醋透光率下降,贮藏30天后,透光率可达78.6%。柿子醋在贮藏期间pH值变化较小,其在25,12,4℃贮藏条件下分别增加了1.5%,1.1%和0.8%。
The persimmon vinegar is prone to browning and produce muddy and precipitate during storage,which seriously affects its quality and commercial value.This study investigates the effects of storage temperatures of 4,12,25 ℃ （normal temperature control）on browning and turbidity of per-simmon vinegar during 30 days＇storage period.The results show that compared with the storage con-dition of 25,4,12 ℃storage temperatures obviously inhibit polyphenoloxidase and peroxidase activity and reduce the increase of color differenceΔE value,thereby reducing the browning degree.Moreo-ver,4 ℃ storage temperature results in 78.6% transmittance rate,which is higher than the control group after 30 days＇storage.The pH value of persimmon vinegar increases little regardless of treat-ments,increasing by 1.5%,1.1% and 0.8% at 25,12,4 ℃ storage temperatures respectively.
出处
《中国调味品》
CAS
北大核心
2014年第7期38-41,共4页
China Condiment
关键词
柿子醋
贮藏温度
返浊
透光率
persimmon vinegar
storage temperature
turbidity
transmittance
