茶多酚对新鲜原果汁保鲜效果的影响

将茶多酚添加到苹果汁、橙子汁和雪梨汁这三种常见果汁中,与山梨酸钾、苯甲酸钠比较研究其对新鲜原果汁的保鲜效果.结果表明,100mg/kg的茶多酚与500mg/kg的山梨酸钾防腐效果相当,对酵母菌、大肠杆菌和金黄色葡萄球菌均有明显抑制作用,能有效保持果汁原有风味并延长保鲜期7～10d.三种果汁中,茶多酚对苹果汁的保鲜效果最...

Preservation Effects of Tea Polyphenols in Fresh Crude Juices

Tea polyphenols(TP) was added to three types of juices of apple,orangeade and pear and its preservative effect on the juice was compared with potassium sorbate and sodium benzoate.Results showed that 100 mg/kg TP had similar presevative effect to 500 mg/kg potassium sorbate.The flavors of the juices could be held and their shelf-life were lengthened to 7~10 days.In addition,TP had obvious inhibition effect on yeast,E.coli and Staphylococci.In those juices,TP showed the highest preservative effects on the apple juices,followed by orangeade juices,and pear juices.