红枣浑浊汁贮藏过程中浑浊稳定性的研究
详细信息Study on the cloud stabilization of cloudy Jujube juice during storage
-
摘要: 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。Abstract: 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.
-
[1] 关俊玲, 李明润, 高向耕.不同产地大枣化学成分的含量分析[J].天津药学, 2002 (3) :82-83. [2] 葛毅强, 蔡同一, 胡小松.果汁二次浑浊研究的新进展[J].食品与发酵工业, 2002, 28 (9) :46-50. [3] 张欣, 葛毅强, 蔡同一.苹果浓缩汁的后浑浊[J].食品科技, 1998, 19 (1) :22-24. [4] 李选怀.澄清果菜汁后浑浊 (Haze) 产生的原因及解决方法[J].饮料工业, 1999 (3) :16-19. [5] Cameron R G, Baker R A, Grohmann K.Citrus Tissue Extract Affect Juice Cloud Stability[J].J Food Sci, 1997, 62 (2) :242-245.
[6] 赵光远, 张露, 王璋, 等.苹果浑浊汁贮藏过程中浑浊稳定性的研究[J].农业工程学报, 2007, 23 (5) :220-226. [7] 缪少霞, 励建荣, 蒋跃明.果汁稳定性及澄清技术的研究进展[J].食品研究与开发, 2006, 27 (11) :173-175. [8] 綦菁华, 蔡同一, 王芳, 等.苹果浓缩汁二次混浊物的形态分析[J].农业工程学报, 2007, 23 (12) :247-251. [9] Bradford.A rapid and sensitive method for the quantitation of microgram of protein utilizing the principle of protein-dye bingding[J].Analytical Biochemistry, 1976, 72:248-254.
[10] 曹艳萍, 代宏哲, 曹炜, 等.Folin-Ciocalteu比色法测定红枣总酚[J].安徽农业科学, 2008, 36 (4) :1299-1302. [11] 曹炜, 索志荣.Folin-Ciocalteu比色法测定蜂蜜中总酚酸的含量[J].食品与发酵工业, 2003, 29 (12) :80-82. [12] 鲁周民, 张丽, 尹蓉, 等.酶解条件对红枣汁主要成分的影响[J].农业工程学报, 2009, 25 (1) :300-302. [13] 杨惠芬.食品卫生理化检验标准手册[M].北京:中国标准出版社, 1997. [14] Meydav S, Saguy I, Kopelman I J.Browning determination in citrus products[J].Joumal of Agricultural and Food Chemistry, 1977 (25) :602-604.
[15] 赵光远, 张露, 王璋, 等.苹果浑浊汁贮藏过程中浑浊稳定性的研究[J].农业工程学报, 2007, 23 (5) :220-226. [16] 赵光远, 纵伟, 姚二民.浑浊苹果汁贮藏过程中色泽稳定性的研究[J].食品科学, 2006, 27 (8) :93-97. [17] Tajchakavit S, Boye J I, Belanger D.Kinetics of haze formation and factors influencing the development of haze in clarified apple juice[J].Food Research International, 2001, 34 (5) :431-440.
[18] Beveridge T.Haze and cloud in apple juice[J].Critical Rew in Food Sci and Nut, 1997, 37 (1) :75-91.
[19] Beveridge T, Veto L, Harrison J E.Formation of chin-like structure in apple juice haze[J].Lebensmittel-Wiss enschaft&Technologie/Food Science&Technology, 1998, 31 (1) :74-77.
[20] Siebert KJ, Troukhanova NV, Lynn PY.Nature of polyphenol-protein interactions[J].J Agric Food Chemistry, 1996, 44 (1) :80-85.
[21] 黄婉玉.超滤对红枣汁理化性质和抗氧化活性的影响[D].西安:西北大学, 2010.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
