摘要
为了研究冷冻浓缩处理对荔枝果汁品质的影响,采用华南理工大学自主研制的冷冻浓缩处理装置,将荔枝原汁经过多级浓缩得到不同可溶性固形物含量的浓缩汁,复原后测定其理化特性及营养成分,包括pH值、总酸、还原糖、蛋白质、VC等指标。结果表明:随着浓缩级数的增加荔枝汁浓度不断提高,3级浓缩汁可溶性固形物含量达45.3°Brix;复原后pH值、总酸、还原糖和蛋白质没有显著的变化,VC含量略有下降,保留率为85%,远远小于热处理损失。冷冻浓缩处理对荔枝汁有很好的浓缩效果,并且能很好地保存荔枝汁原有的营养物质,是一种很有前景的冷加工技术。
In order to investigate the effect of freeze condensation on quality of litchi juice,the concentrated litchi juice obtained through multiple-step freeze condensation with various soluble solid content was used to analyze nutrient content,pH,total acids,reducing sugar,protein as well as vitamin C after the recovery.Results showed that soluble solid content in the concentrated juice reached up to 45.3°Brix through a three-step condensation;while,no obvious change of nutrient content in recovered juice was observed.Although vitamin C exhibited a decreasing trend,retention rate of vitamin C in recovered juice was up to 85%.These investigations suggest that freeze condensation is an effective strategy to concentrate litchi juice with intact original quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第3期91-93,共3页
Food Science
基金
广东省糖品绿色加工国际研发中心项目(2008B050400002)
广东省科技计划项目(2007B080401010)
关键词
冷冻浓缩
荔枝汁
营养成分
freeze condensation litchi juice nutrient content
