四种不同生产工艺对荔枝汁品质的影响  

Comparison of the Quality of Litchi Juice Produced Through Four Different Processes

作　　者：贝琦 李词周 谢保光 陈炫达 杜洁 林咏珊 徐海宁 BEI Qi;LI Cizhou;XIE Baoguang;CHEN Xuanda;DU Jie;LIN Yongshan;XU Haining(Guangzhou Wanglaoji Great Health Industry Co.,Ltd.,Guangzhou,Guangdong 510623,China;Guangzhou Wanglaoji Litchi Industry Development Co.,Ltd.,Guangzhou,Guangdong 510920,China)

机构地区：[1]广州王老吉大健康产业有限公司,广东广州510623 [2]广州王老吉荔枝产业发展有限公司,广东广州510920

出　　处：《农产品加工》2025年第8期11-15,共5页Farm Products Processing

摘　　要：分析不同生产工艺对荔枝汁品质的影响,以高州黑叶荔枝鲜果为原料,分别生产制得荔枝原浆、荔枝清汁、荔枝浓缩汁和荔枝浓缩清汁,并对比4种荔枝汁的外观风味、基本理化和营养成分。结果表明,荔枝原浆风味好,但浊度高会限制后续的加工应用;荔枝清汁浊度低,但总酚含量和氨基酸总量均有显著下降(p<0.05);荔枝浓缩汁浊度高,风味偏酸;荔枝浓缩清汁浊度为1.31 NTU,但褐变指数(BI)高达1.58。对常见的4种荔枝生产工艺进行分析对比,可为荔枝汁工业生产应用提供理论支持和指导。The influence of different production on the quality of litchi juice were studied.With black leaf Litchi from Gaozhou as raw material to produce litchi raw juice(LRJ),litchi clear juice(LCJ),concentrated litchi juice(CLJ),concentrated litchi clear juice(CLCJ).This study analyzed the appearance and flavor,basic physicochemical,nutritional components of 4 kinds of litchi juice.Results showed that the LRJ had great flavor but high turbidity which would limit the subsequent processing applications.The turbidity of LCJ was low,but the total amount of amino acids and phenol content decreased significantly(p<0.05).The CLJ had high turbidity and sour flavor.The turbidity of CLCJ was 1.31 NTU,but browning index(BI)was up to 1.58.This paper analyzed and compared 4 common industrial litchi juice,which could provide theoretical support and guidance for the industrial production application of litchi juice.

关 键 词：荔枝 果汁加工 工业规模 品质 工艺 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]