红枣浑浊汁贮藏过程中浑浊稳定性的研究

为研究红枣浑浊汁在贮藏中的浑浊稳定性,进行了4、25、37℃贮藏枣汁67d的实验。测定了红枣浊汁贮藏过程中浊度、可溶性蛋白、总酚、可溶性固形物、澄清度、褐变指数等指标的变化情况。结果表明:温度对红枣浊汁的浊度影响较大,在贮藏前10d内,25℃贮藏条件下枣汁的浊度最大,贮藏10d后,37℃贮藏条件下的枣汁浊度最大,4℃贮藏条件下的枣汁浊度最小;可溶性蛋白含量随贮藏时间的延长和贮藏温度的升高而降低,贮藏温度对可溶性蛋白含量的影响较为明显;总酚含量随贮藏时间的延长而下降;红枣浑浊汁中可溶性固形物含量在贮藏前20d略有波动,贮藏后期趋于稳定;贮藏温度越高红枣浑浊汁透光率越低,并且在贮藏前10d,红枣浑浊汁的透光率明显增大;贮藏50d以后,透光率呈下降趋势;褐变指数随贮藏时间延长和贮藏温度的升高呈上升趋势;温度对枣汁贮藏过程中稳定性影响较大,贮存温度越高,枣汁的浑浊稳定性越差。实验发现4℃贮藏有利于其原有品质的保持,有利于保持枣汁的浑浊稳定性。 

Study on the cloud stabilization of cloudy Jujube juice during storage

To investigate the cloud stability of cloudy Jujube juice during storage, the 67 day storage experiments of cloudy Jujube juice at 4, 25, 37℃ were conducted.Turbidity, soluble protein, total phenols, soluble solids, clarity, browning index indicators of cloudy Jujube juice during the storage were investigated.Results showed that storage temperature had obvious effect on the turbidity of cloudy Jujube juices.In the first 10d of storage, the turbidity was maximum under 25℃ storage conditions.Storage ten days later, the turbidity was maximum under 37℃ storage conditions, however, 4℃ was minimum.The content of soluble protein was reduced with the extension of storage time and the rising of storage temperature.Storage temperature had little impact on the content of soluble protein.The content of total phenol was decreased with the extension of storage time.The content of the soluble solids had slight fluctuations in the storage before 20d, but storage later tends to be stable.The clarity was decreased while the browning index were increased with the rising of storage temperature and the rising of storage time.And in storage top 10d, the clarity was obvious increase.Storaged 50d later, the clarity was gradually decreased.The temperature had great effects on the stability of Jujube juice during storaging.The higher temperature during storaging, the poorer the turbidity stability of Jujube juice.After all, 4℃ was beneficial to maintain the original quality of Jujube juice and to keep the turbidity stability of Jujube juice.