荔枝原汁保藏工艺探讨

本文通过检测经加热杀菌和钝化酶处理的荔枝原汁在冷藏、冻藏、室温贮藏及添加柠檬酸、异VC、山梨酸钾、NaHSo3等条件下，VC、总糖、总酸和褐变度变化情况，并进行感官评价，探讨荔枝原汁保藏工艺。结果表明，荔枝原汁在冻藏（-20℃）半年后，其营养成分和色香味基本保持稳定，品质最好；冷藏（0-4℃）过程中，其VC和总糖有一定损失，总酸和褐变度略有上升，贮藏半年后香味有所下降，品质较冻藏差；室温（30℃左右）贮藏的荔枝原汁虽然添加不同保藏剂处理，但贮藏1个月后相继产气败坏，试验结果对荔枝原汁生产和贸易有一定参考价值。

Studies on the Preservation of Litchi Juice

In this study, the preservation technology of litchi juice was researched. The juice was undergone pasteurization and enzyme activation treatment. The change of vitamin C, total sugar, total acid, and degree of browning reaction were tested under different conditions of cold storage, frozen storage,and by adding citric acid, erythorbic acid, potassium sorbate, and sodium bisultite. Sensory evaluation was also employed after treatment. The results showed that the composition, color and flavor of the juice were stable after half year frozen storage. During cold storage, The content of vitamin C, total sugar decreased, and total acid, and degree of browning reaction increased. The quality of juice was worse than that of frozen storage. After one-month storage under room temperature, the juice was deteriorated. The best storage way of litchi juice was frozen storage. Storing under room temperature was unsuitable.