摘要
以纯天然菠萝汁为主要研究对象,探讨冻藏处理对纯菠萝汁品质指标的影响.结果表明:在冻藏过程中纯天然菠萝汁的pH值和糖度均逐渐下降;亮度L显著降低,红度a下降,绿度升高,黄度b显著升高;色泽、香气等方面有显著的品质下降,滋味方面有显著的改善,总体感官评分无明显的变化趋势.冻藏较好地保持了原料原有的滋味、色泽、香味等感官品质,是较为合适的加工和保藏方式.
Pure pineapple juice was adopted to explore its quality characteristic during frozen storage.The results showed that： during frozen storage,the value of pH,L,a and sugar content decreased gradually significantly;and the value of b increased significantly;the sensory score of colour and fragrance decreased significantly,and the sensory score of flavor increased significantly,the total sensory score had no distinct trend.Frozen processing and storage was an appropriate manufacturing method for pure pineapple juice.
出处
《河南科技学院学报（自然科学版）》
2011年第1期64-67,共4页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南科技学院教改项目
关键词
菠萝汁
冻藏
PH
糖度
色泽
pineapple juice
frozen storage
pH
sugar content
colour
