| 冰温贮藏对荔枝汁品质的影响 |
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| 引用本文： | 曾杨,曾新安,彭郦.冰温贮藏对荔枝汁品质的影响[J].食品科技,2010(4). |
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| 作者姓名： | 曾杨 曾新安 彭郦 |
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| 作者单位： | 华南理工大学轻工与食品学院; |
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| 基金项目： | 广东省糖品绿色加工国际研发中心(2008B050400002); 广东省科技计划项目(2007B080401010) |
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| 摘 要： | 为了研究冰温贮藏处理对果汁品质的影响,将荔枝汁于冰点温度下贮藏并与低温贮藏作比较,每7d取样测定其理化特性及营养成分,包括pH值、总酸、蛋白质、VC等几项指标相比于原汁的变化。结果表明:随着贮藏时间的增加,冰温贮藏下的荔枝汁总酸和蛋白质基本没有变化,VC含量略有下降,保留率为82%,远远小于低温贮藏损失。冰温贮藏能很好地保存荔枝汁原有的营养物质,是一种很有前景的贮藏保鲜技术。
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| 关 键 词： | 冰温贮藏 荔枝汁 营养成分 |
Influence of ice-temperature storage on the quality of litchi juice |
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| ZENG Yang,ZENG Xin-an,PENG Li.Influence of ice-temperature storage on the quality of litchi juice[J].Food Science and Technology,2010(4). |
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| Authors: | ZENG Yang ZENG Xin-an PENG Li |
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| Affiliation: | ZENG Yang,ZENG Xin-an,PENG Li(College of Light Industry , Food Sciences,South China University of Technology,Guangzhou 510640) |
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| Abstract: | In order to investigate the effect of ice-temperature storage operation on the quality of litchi juice,the litchi juices was stored in an ice temperature.The nutrient contents of juice including pH value,total acid,protein as well as Vc were detected and compared with the low temperature storage every 7 days.Results showed that the total acid and protein of litchi juice had no obvious change by increasing the storage time,while the content of Vc appeared a decreaseing trend and the retention rate reached 82... |
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| Keywords: | ice-temperature storage litchi juice nutrient contents |
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