ZHANG Li-li,ZHANG Jun,GUAN Ying,et al.Browning Control and Nutrition Keeping of Low Sugar Jam[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(11):127-129.
低糖果酱的褐变控制与营养保持
- Title:
- Browning Control and Nutrition Keeping of Low Sugar Jam
- 文章编号:
- 1002-2767(11)-0127-03
- Keywords:
- low sugar jam; browning; natural antioxidant
- 分类号:
- TS255.43
- 文献标志码:
- A
- 摘要:
- 为解决低糖果酱在加工、储存过程中易褐变、营养成分VC损失较大的问题，采用正交试验探讨了天然抗氧化剂的应用对多酚氧化酶活性和VC保存率的影响。结果表明：0.3%茶多酚、0.3%壳聚糖、0.4%植酸和0.3% EDTA复合抑制剂对抑制褐变和提高果酱中VC的保存率效果显著。生产出的果酱色泽、风味和营养等方面表现良好。
- Abstract:
- In order to solve the problems in the processing of low sugar jam,such as it is easy to browning,and the nutrient loss of VC is heavy in the storage and process,orthogonal experiment was conducted to study the effect of natural antioxidants on polyphenol oxidase activity and VC preservation rate.The results showed that 0.3% tea polyphenols,0.3% chitosan,0.4% phytic acid and 0.3% EDTA composite inhibitors could prevent low sugar jam from browning and improve the preservation rate of VC significantly,the performance of color,flavor and nutrition of jam was well.
参考文献/References:
[1]徐丹,车振明,胡瑞君,等.低糖菠萝柠檬保健复合果酱的研制[J].现代食品科技,2006,22(4):183-184. [2]张琪.草莓、胡萝卜低糖复合果酱的研制[J].食品科学,2002,23(8):110-112. [3]纪淑娟,尹竞男,李家政.蜜柚多酚氧化酶特征与活性测定研究[J].北方园艺,2010(17):171-174. [4]付晓萍,吴敏,高斌,等.低糖胡萝卜苦瓜复合果酱的研制[J].现代食品科技,2008,24(2):170-172. [5]邹宇晓,吴娱明,施英,等.低糖桑椹红枣营养果酱的研制[J].现代食品科技,2008,24(11):1130-1132.
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备注/Memo
收稿日期：2014-06-16基金项目：绥化市科技局资助项目（G2012-14）第一作者简介：张莉莉（1982-），女，黑龙江省哈尔滨市人，硕士，研究实习员，从事野生浆果的产品开发与研究。E-mail:42490359@qq.com。