| 砀山酥梨浓缩汁生产中的褐变类型研究 |
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| 引用本文： | 杨毅,谢慧明,王海翔,张岳,朱文明.砀山酥梨浓缩汁生产中的褐变类型研究[J].食品研究与开发,2007,28(3):22-26. |
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| 作者姓名： | 杨毅 谢慧明 王海翔 张岳 朱文明 |
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| 作者单位： | 1. 教育部农产品生物化工工程研究中心,安徽,合肥,230009
2. 安徽丰原砀山梨业有限公司,安徽,砀山,235300 |
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| 摘 要： | 研究了浓缩砀山酥梨清汁生产的褐变类型。对70Brix的浓缩砀山酥梨清汁各加工工序中的色值、总酚，氨基酸态氮、5-羟甲基糠醛（5-HMF）、多酚氧化酶（PPO）相关指标进行检测，分析褐变机制。结果分析表明，在整个加工过程中，预浓缩工序之前的褐变主要是酶促褐变，预浓缩后至超滤之间的褐变是酶促褐变和非酶促褐变共同作用的结果，超滤之后的褐变则完全是非酶促褐变。
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| 关 键 词： | 浓缩砀山酥梨汁 生产 酶促褐变 非酶促褐变 |
| 修稿时间： | 2006-09-25 |
STUDY ON THE BROWNING OF DANGSHAN PEAR JUICE CONCENTRATES DURING PROCESS |
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| YANG Yi,XIE Hui-ming,WANG Hai-xiang,ZHANG Yue,ZHU Wen-ming.STUDY ON THE BROWNING OF DANGSHAN PEAR JUICE CONCENTRATES DURING PROCESS[J].Food Research and Developent,2007,28(3):22-26. |
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| Authors: | YANG Yi XIE Hui-ming WANG Hai-xiang ZHANG Yue ZHU Wen-ming |
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| Affiliation: | 1. Engineering Research Center of Bio-process, Ministry of Education, Hefei 230009, Anhui, China; 2. Anhui BBCA Dangshan Pear Industry Co.Ltd,Dangshan 235300, Anhui, China |
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| Abstract: | This work was focus on the study of browning of Dangshan pear juice concentrates during process. Colour development through the whole proess was measured by color index T440 ,total phenols,total amino acid,polyphenoloxidase, 5-hydroxymethyl furfural (5-HMF) and other facts .The results showed that during the process, the browning was mainly enzymtic before pre- concentrates; non-enzymatic and enzymatic browning contributed together between pre- concentrate and ultra filter; after ultra filter it was non-enzymatic completely. |
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| Keywords: | Dangshan pear juice concentrates process enzymatic browning non-enzymatic browning |
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