食品工业科技Issue(4)：349-352,4.
红枣浑浊汁贮藏过程中浑浊稳定性的研究
Study on the cloud stabilization of cloudy Jujube juice during storage
摘要
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.关键词
红枣/浑浊汁/浑浊稳定性/贮藏稳定性Key words
Jujube/ cloudy juice/ cloud stability/ storage stability分类
轻工纺织引用本文复制引用
马婷婷,黄瑞蕊,田呈瑞,孙翔宇,梁涛,黄微..红枣浑浊汁贮藏过程中浑浊稳定性的研究[J].食品工业科技,2013,(4):349-352,4.基金项目
陕西师范大学研究生培养创新基金(2012CXS031) （2012CXS031）
