Study on Browning Types of ‘Nanguo’ Pear Juice During Process(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2012年15期

Page:

169-171

Research Field:

Publishing date:

Info

Title:

Study on Browning Types of ‘Nanguo’ Pear Juice During Process

Author(s):

LIU Yan-ji¹; SONG Si-yuan¹; TIAN Xiao-yan²

1.College of Bioscience and Technology，Shenyang Agricultural University，Shenyang，Liaoning 110866；

2.College of Food Science，Shenyang Agricultural University，Shenyang，Liaoning 110866

Keywords:

‘Nanguo’ pear; enzymic browning; maillard reaction; browning type

PACS:

TS 255.44

DOI:

-

Abstract:

By examining HMF，PPO，chlorogenic acid and amino acid N，the browning type of ‘Nanguo’ pear juice in seven different stages were studied.The results showed that the enzymic browning existed before sterilization period.Non-enzymatic browning was contributed in periods of adding pectinase，sterilization and storage.

References:

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