| 脐橙汁在冷藏中的品质变化研究 |
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| 引用本文： | 杨娉娉,马巧,廖文,高星,谢永荣.脐橙汁在冷藏中的品质变化研究[J].赣南师范学院学报,2010,31(6). |
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| 作者姓名： | 杨娉娉 马巧 廖文 高星 谢永荣 |
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| 基金项目： | 江西省脐橙工程中心科研项目 |
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| 摘 要： | 研究了脐橙汁在8℃冷藏中pH值、糖度和荧光性质的变化规律.结果表明:脐橙汁随冷藏时间的延长,pH值、糖度和荧光强度均呈现出先略有增大后逐渐降低的变化规律.对研究脐橙汁的保鲜与加工有一定指导意义.
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| 关 键 词： | 脐橙汁 pH值 糖度 荧光 |
Study on the Quality Change of Rresh Navel Orange Juice in Congealer |
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| YANG Ping-ping,MA Qiao,LIAO Wen,GAO Xing,XIE Yong-rong.Study on the Quality Change of Rresh Navel Orange Juice in Congealer[J].Journal of Gannan Teachers' College(Social Science(2)),2010,31(6). |
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| Authors: | YANG Ping-ping MA Qiao LIAO Wen GAO Xing XIE Yong-rong |
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| Abstract: | The change of PH value,sugar concentration and fluorescent character of navel orange juice in a congealer at 8℃ had been researched.The result indicated that with the time of fresh navel orange juice stored in the congealer extend,its pH value,sugar concentration,and fluorescent intensity all show a slight increase and then gradually reduction.It has some signification to store and process fresh navel orange. |
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| Keywords: | navel orange juice pH value sugar concentration fluorescence |
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