荔枝果汁保藏工艺及荔枝保健饮品的开发研究  

Studies on preservative technique of litchi juice and development of litchi healthy drink

作　　者：罗立新[1] 罗威[1] 潘力[1] 王亚琴[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640

出　　处：《食品与机械》2006年第3期62-64,共3页Food and Machinery

基　　金：广东省科技攻关项目(2002C20402)

摘　　要：对荔枝纯果汁的无菌保藏工艺、利用双歧杆菌开发荔枝保健饮品的工艺进行了研究。实验结果表明荔枝果经去皮核、榨汁、调pH值为4.0、2000r/min离心、再调pH值为4.0,100℃下热灭菌10min后低温保藏,得到的荔枝果汁无严重褐变,灭菌较彻底。实验发现,胡萝卜汁对双歧杆菌的生长有明显促进作用,采用在荔枝果汁添加10%的胡萝卜汁,另添加0.1%的CaCO3调节发酵液的pH值,这样可以开发出活菌含量达1010cfu/mL的荔枝保健饮品。The preservative technique of litchi fruit juice and the fermentation technique of litchi healthy drink with living Bifidobacterium were investigated in this paper. Experiment procedure and result were as follows, through the experiments that peeling off the skin and core, pressing juice, adjusting pH to 4.0, centrifuging at 2 000 r/min, adjusting pH to 4.0 again, Sterilizing for 10 min at 100 ℃ and then preserving at low temperature, the litchi juice dealt with like this have no serious brown-change and have a satisfactory sterilization effect as well. And the experiment showed that carrot juice can obviously accelerate the growth of Bifidobacterium. The litchi healthy drink with 10^10 cfu/mL living Bifidobacterium was obtained by adding 10% of carrot juice to litchi juice and adding 0.1% of the CaCO3 to regulate pH value of the fermentation broth.

关 键 词：荔枝 保藏工艺 保健饮品 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]