贮藏条件对刺梨原汁品质的影响  

The Effect of Storage Conditions on the Quality of Raw Juice of Rosa roxbunghii

作　　者：李正香 漆正方 李荣蓉 张容榕 张鸿 陈秋映 周宏炫 熊文松 LI Zhengxiang;QI Zhengfang;LI Rongrong;ZHANG Rongrong;ZHANG Hong;CHEN Qiuying;ZHOU Hongxuan;XIONG Wensong(Sinopharm Group Tongjitang(Guizhou)Pharmaceutical Co.,Ltd.,Guiyang 550025,China)

机构地区：[1]国药集团同济堂(贵州)制药有限公司,贵州贵阳550025

出　　处：《现代食品》2024年第9期167-170,共4页Modern Food

基　　金：贵州省科技计划项目(课题)“刺梨渣综合利用关键技术集成与规模化用研究”(黔科合支撑〔2023〕一般007)。

摘　　要：刺梨鲜果采摘期短,季节性强,刺梨鲜果榨汁是一种重要的保存方式,也越来越受消费者的欢迎。本实验通过研究刺梨原汁在非特定储存条件(Non-Specified Storage Condition,NSSC)和特定储存条件(Specified Storage Condition,SSC)下的维生素C、总酸含量以及感官来研究其品质的变化。结果表明,随实验时长的延长,维生素C含量降低,且SSC组的变化幅度低于NSSC组;总酸含量随实验时长的延长而增加,且SSC组的变化速度大于NSSC组;对其感官进行分析发现,SSC组感官无明显变化,而NSSC组在6个月时开始变质。Fresh Rosa roxbunghii picking period is short and seasonal,the raw juice extraction of Rosa roxbunghii is an important preservation method,increasingly popular with consumers.In this experiment,the content of vitamin C,total acid and sensory analysis of the raw juice of Rosa roxbunghii were explored through non-specific and specified storage conditions(NSSC and SSC).The result showed that vitamin C content decreased with the increase of experimental time,and the rate of change in the SSC group was less than that in the NSSC group.The total acid increased with the increase of experimental time,and the magnitude of change in the SSC group was greater than that in the NSSC group.The sensory analysis showed that there was no significant sensory change in the SSC group,but in the NSSC group,deterioration began at 6 months.

关 键 词：刺梨原汁 维生素C 总酸 感官分析 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]