枸杞原汁常温保鲜技术的研究  

Research on Preservation Technology of Lycium Barbarum L.Juice at Normal Temperature

作　　者：刘敦华[1] 潘泰安 潘国祥 邱绚波 潘宁军 余娟 

机构地区：[1]宁夏大学农学院食品系,宁夏银川750021 [2]宁夏福德生物食品工程有限公司,宁夏银川750002

出　　处：《中国食品卫生杂志》2010年第4期350-352,共3页Chinese Journal of Food Hygiene

摘　　要：目的探讨枸杞原汁生产工艺与常温保鲜技术。方法按照国标方法测定枸杞营养成分,研究了去籽、去皮、果汁分离、护色、杀菌等工艺条件对枸杞原汁质量的影响。结果加入0.2%的维生素C和柠檬酸混合添加剂,在高温长时杀菌(80～85℃/20min)。结论采用此保鲜方法使产品色泽正常,有天然的光泽,保质期长。Objective Research on Lycium barbarum L.juice production process and normal temperature preservation technique.Method According to national standard method to determine the nutrients of Lycium barbarum L.,research on the influences of processing conditions about removed seeds and peel,pruit juice separation,sterilization etc.on quality of Lycium barbarum L.juice.Results With 0.2% mixed additives of vitamin C and citric acid,long-time sterilization at high-temperature （80-85 ℃ /20 min）.Conclusion Using this preservation technique make products have normal color,natural gloss,and long shelf life.

关 键 词：枸杞原汁 常温保鲜 营养成分 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]