现代食品科技2013，Vol.29Issue(6)：1234-1236,1212,4.
圆黄梨浊汁贮藏过程中品质变化的研究
Quality Change of Wonhuwang Pear Cloudy Juice during Storage
摘要
Abstract
Maillard reaction of the cloudy juice that prepared from Wonhuwang pear was studied during the storage at different temperature.The results showed that pH,reduced sugar,amino acid and soluble protein had a decreasing trend.Total color aberration and 5-HMF rosed gradually during the storage at different temperatures.Cloudy Wonhuwang pear juice suffered lower change of physiceehemical indexes during storage at 0 ℃ than at 4 ℃,which indicated that 0 ℃ was the better storage temperature for cloudy Wonhuwang pear juice due to the slowed speed of Maillard reaction.关键词
圆黄梨/浊汁/品质/贮藏Key words
wonhuwang pear/ cloudy juice/ quality/ storage引用本文复制引用
范明月,宋丽宁,王成荣,王然..圆黄梨浊汁贮藏过程中品质变化的研究[J].现代食品科技,2013,29(6):1234-1236,1212,4.基金项目
"十一五"国家科技支撑计划重点项目(2006BAD22B07) （2006BAD22B07）
国家梨产业技术体系建设专项 （）
农业部"948"项目(2006-G27-7) （2006-G27-7）
青岛市科技局梨种质资源创新与新品种选育项目 （）
