不同条件下榨取的荔枝汁在贮藏中的变化  

Changes about Lychee Juice Extracted in Different Conditions during Preservation

作　　者：姚石[1,2] 周如金[2] 朱广文[1,2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]茂名学院化学与生命科学学院,广东茂名525000

出　　处：《安徽农业科学》2011年第1期255-257,共3页Journal of Anhui Agricultural Sciences

基　　金：广东省教育部产学研结合项目(2009B090300134)

摘　　要：[目的]研究不同条件下榨取的荔枝汁在贮藏期间的变化。[方法]分别采取热压榨、冷冻解冻压榨、冷压榨方法制得荔枝汁,研究VC、总酸含量及色素、色度等在贮存期间的变化规律。[结果]在贮藏期间荔枝汁VC含量减小,总酸含量及色素、色度指数增大。[结论]3种压榨汁VC、可溶性固形物含量降低,总酸升高;荔枝汁中VC不稳定,不易保存;冷冻解冻压榨汁褐变较缓慢,趋势平缓,冷压榨汁色度最不稳定,褐变较快。[Objective]Changes about lychee juice extracted in the different conidtions during the preservation were studied.[Method] The variation of vitamin C of lychee juice,total acid content,pigment,and chroma during storage period through hotpressing,freezing and thawing pressing,and coldpressing were studied.[Result] During storage period,vitamin C content of lychee juice decreased,total acid content and pigment,chroma index increased.[Conclusion] The content of three kinds of vitamin C under pressed conditions and soluble solids reduced,and the total acid content of them increased.Vitamin C of lychee juice was unstable and difficult to preserve.Freezing and thawing pressed juice browned slowly,the trend was flat,and the chroma of coldpressed juice was more unstable and browned quickly.

关 键 词：压榨 荔枝汁 色度 褐变 

分 类 号：S37[农业科学—农产品加工]