摘要
采用护色剂ZnCl2和糖(蔗糖、麦芽糖)对冷冻猕猴桃块进行处理,然后分析其在冷冻贮藏过程中的性质变化.实验结果表明:猕猴桃结合糖处理后,其颜色的保持、营养成分的保留以及其玻璃化转变温度与只用护色剂ZnCl2处理的猕猴桃相比,得到了一定的改善.色差中代表绿色强弱的-a值的绝对值提高了近一倍,营养成分维生素C的质量分数也由0.868 3%提高到1.196 6%,玻璃化转变温度也由-36.818℃提高到-31.345℃.
Kiwifruit slices were treated with ZnCl2 and combined sugar （sucrose and maltose）,then its qualities during storage were analyzed. The results showed that, by treating the slices with combined sugar, kiwifruit slices＇ color, Vitamin C and glass transition temperature were improved compared with those the treated by ZnCl2 only. The absolute value of Hunter a increased from 2.63 to 5.74, the content of Vitamin C increased from 86.83mg/100g to 119.66 mg/100 g and the glass transition temperature increased from -36. 818℃ to-31. 345℃.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第4期81-85,96,共6页
Journal of Food Science and Biotechnology
