| 包装材料对苹果浓缩汁贮藏期非酶褐变的影响 |
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| 引用本文： | 侯雪,李喜宏,王思新,冷传柱,金晶,孙雅君.包装材料对苹果浓缩汁贮藏期非酶褐变的影响[J].食品科技,2012(4):12-14. |
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| 作者姓名： | 侯雪 李喜宏 王思新 冷传柱 金晶 孙雅君 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院;国投中鲁果汁有限公司 |
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| 摘 要： | 研究了苹果浓缩汁贮藏过程中,3种包装材料对褐变指数(A420)、氨基态氮、还原糖和5-羟甲基糠醛含量的影响。结果表明,3种包装材料对苹果浓缩汁的非酶褐变阻遏作用玻璃瓶最佳;20d内,PE/TIE/PA/TIE/PE5层共挤蒸煮袋>PE(聚乙烯)袋;20d后,PE袋>蒸煮袋。
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| 关 键 词： | 包装材料 苹果浓缩汁 非酶褐变 |
Effect of packaging materials on nonenzymatic browning during storage of apple juice concentrate |
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| HOU Xue,LI Xi-hong,WANG Si-xin,LENG Chuang-zhu,JIN Jing,SUN Ya-jun.Effect of packaging materials on nonenzymatic browning during storage of apple juice concentrate[J].Food Science and Technology,2012(4):12-14. |
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| Authors: | HOU Xue LI Xi-hong WANG Si-xin LENG Chuang-zhu JIN Jing SUN Ya-jun |
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| Affiliation: | 1.College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457;2.SDIC Zhonglu Fruit Juice Co.Ltd.,Beijing 100037) |
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| Abstract: | Studies were carried out on changes of browning index(A 420),amino nitrogen,reduce sugar and 5-HMF contents during storage of apple juice concentrate with three packaging materials.The results showed that glass packaging was the best on deterrent effect of nonenzymatic browning for apple juice concentrate.0 to 20 days,deterrent effect to nonenzymatic browning was in the order of PE/TIE/PA/TIE/PE five-layer coextrusion retort pouch>polyethylene bag.And after 20 days,polyethylene bag.PE/TIE/PA/TIE/PE five-layer coextrusion retort pouch. |
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| Keywords: | packaging materials apple juice concentrate nonenzymatic browning |
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