贮存温度对罗汉果浓缩汁稳定性的影响  

The Effect of Store Temperature on the Stability of Luohanguo Concentrated Juice

作　　者：刘芳[1] 陈惠衡[1] 王坤波[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南农业大学茶学教育部重点实验室,湖南省天然产物工程技术研究中心,湖南长沙410128

出　　处：《农产品加工（下）》2007年第6期27-29,共3页Farm Products Processing

摘　　要：将罗汉果浓缩汁在室温、冷藏、冷冻3个温区贮存180d,定期测定其生化成分的变化。结果表明,3个处理对罗汉果浓缩汁的pH值、吸光值、罗汉果甙V等指标均无明显变化。但在室温贮存条件下,从第60天开始,浓缩汁的微生物(细菌)开始生长,后期大量繁殖,导致可溶性蛋白增多,影响感官品质的变化,对产品贮存不利,而冷藏和冷冻贮存对产品品质的影响较小。The effect of store temperature （25 ℃, 0-4 ℃, -18-0℃） on the stability of Luohanguo, concentrated juice were studied during six month. The results showed that store temperature had no effect on pH, absorbance, mogroside of Luohanguo. When the extract was stored at room temperature, micronism bigan to grow after 60 days and generated more and more after 150 days, which lead to more solvable protein.

关 键 词：罗汉果 浓缩汁 贮存 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]