Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or ...Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.展开更多
本试验研究了生乳与巴氏杀菌乳中糠氨酸含量及其测定方法,并提出糠氨酸作为巴氏杀菌乳中复原乳成分的标示物质,可鉴定巴氏杀菌乳中是否掺入复原乳。研究结果表明,生乳中糠氨酸含量应低于7 m g/100 g;乳粉中糠氨酸含量大于135 m g/100 g...本试验研究了生乳与巴氏杀菌乳中糠氨酸含量及其测定方法,并提出糠氨酸作为巴氏杀菌乳中复原乳成分的标示物质,可鉴定巴氏杀菌乳中是否掺入复原乳。研究结果表明,生乳中糠氨酸含量应低于7 m g/100 g;乳粉中糠氨酸含量大于135 m g/100 g;不含复原乳的巴氏杀菌乳中糠氨酸含量应小于12 m g/100 g。使用高效液相色谱(HPLC)紫外检测糠氨酸平均偏差<5%(n=5);回收率为98.2%。展开更多
文摘Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.
文摘本试验研究了生乳与巴氏杀菌乳中糠氨酸含量及其测定方法,并提出糠氨酸作为巴氏杀菌乳中复原乳成分的标示物质,可鉴定巴氏杀菌乳中是否掺入复原乳。研究结果表明,生乳中糠氨酸含量应低于7 m g/100 g;乳粉中糠氨酸含量大于135 m g/100 g;不含复原乳的巴氏杀菌乳中糠氨酸含量应小于12 m g/100 g。使用高效液相色谱(HPLC)紫外检测糠氨酸平均偏差<5%(n=5);回收率为98.2%。
