| 热风干制对红枣非酶褐变的影响 |
| |
| 引用本文： | 张宝善,陈锦屏,李慧芸.热风干制对红枣非酶褐变的影响[J].食品科学,2006,27(10):139-142. |
| |
| 作者姓名： | 张宝善 陈锦屏 李慧芸 |
| |
| 作者单位： | 陕西师范大学食品工程系 |
| |
| 摘 要： | 红枣在干制过程中易发生非酶褐变,严重影响品质。本文研究了热风干制油枣时,在不同烘干温度和时间条件下导致非酶褐变的主要物质的变化规律及与褐变的关系。结果表明,随着干制温度升高,时间延长,枣肉的褐变度和5-HMF含量逐渐增加,总糖、还原糖、抗坏血酸和氨基酸态氮逐渐减少;在干制温度70℃,17种游离氨基酸除Thr、Ser、Glu和Pro外,其它氨基酸的含量均随时间的延长呈上升趋势。
|
| 关 键 词： | 红枣 热风干制 非酶褐变 |
| 文章编号： | 1002-6630（2006）10-0139-04 |
| 收稿时间： | 2006-08-30 |
| 修稿时间： | 2006-08-30 |
Effect of Hot Air Drying on Nonenzymatic Browning of Chinese Jujube |
| |
| ZHANG Bao-shan,CHEN Jin-ping,LI Hui-yun.Effect of Hot Air Drying on Nonenzymatic Browning of Chinese Jujube[J].Food Science,2006,27(10):139-142. |
| |
| Authors: | ZHANG Bao-shan CHEN Jin-ping LI Hui-yun |
| |
| Affiliation: | Department of Food Engineering, Shaanxi Normal University, Xia’n 710062, China |
| |
| Abstract: | Chinese jujube is easy to occur nonenzymatic browning on hot-air drying, seriously affected its quality. The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied. The results showed that total sugar, reducing sugar, ascorbic acid and amino acid nutrogen gradually decrease with temperature increment, time extension and browning degrees of jujube and 5-HMF content increment. Other amino acids as necessary lengthen assumes the trend of escalation. Excepting Thr, Ser, Glu and Pro, 17 kinds of free amino acid content at 70℃ increase with time extension. |
| |
| Keywords: | Chinese jujube hot air drying nonenzymatic browning |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
