Quality Change of Wonhuwang Pear Cloudy Juice during Storage
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Abstract:
Maillard reaction of the cloudy juice that prepared from Wonhuwang pear was studied during the storage at different temperature. The results showed that pH, reduced sugar, amino acid and soluble protein had a decreasing trend. Total color aberration and 5-HMF rosed gradually during the storage at different temperatures. Cloudy Wonhuwang pear juice suffered lower change of physicochemical indexes during storage at 0 ℃ than at 4 ℃, which indicated that 0 ℃ was the better storage temperature for cloudy Wonhuwang pear juice due to the slowed speed of Maillard reaction.
