| 贮存温度对罗汉果浓缩汁稳定性的影响 |
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| 引用本文： | 刘芳,陈惠衡,王坤波.贮存温度对罗汉果浓缩汁稳定性的影响[J].农产品加工．学刊,2007(6):27-29. |
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| 作者姓名： | 刘芳 陈惠衡 王坤波 |
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| 作者单位： | 湖南农业大学,园艺园林学院,湖南农业大学,茶学教育部重点实验室,湖南省天然产物工程技术研究中心,湖南,长沙,410128 |
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| 摘 要： | 将罗汉果浓缩汁在室温、冷藏、冷冻3个温区贮存180d,定期测定其生化成分的变化。结果表明,3个处理对罗汉果浓缩汁的pH值、吸光值、罗汉果甙V等指标均无明显变化。但在室温贮存条件下,从第60天开始,浓缩汁的微生物(细菌)开始生长,后期大量繁殖,导致可溶性蛋白增多,影响感官品质的变化,对产品贮存不利,而冷藏和冷冻贮存对产品品质的影响较小。
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| 关 键 词： | 罗汉果 浓缩汁 贮存 稳定性 |
| 文章编号： | 1671-9646（2007）06-0027-03 |
| 修稿时间： | 2007-04-20 |
The Effect of Store Temperature on the Stability of Luohanguo Concentrated Juice |
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| Liu Fang,Chen Huiheng,Wang Kunbo.The Effect of Store Temperature on the Stability of Luohanguo Concentrated Juice[J].Nongchanpin Jlagong.Xuekan,2007(6):27-29. |
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| Authors: | Liu Fang Chen Huiheng Wang Kunbo |
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| Institution: | Key Laboratory of Tea, Ministry of Education, Hunan Engineering and Technology Center for Natural Products ; Horticulture and Landscape College, Hunan Agricultural Univerity, Changsha, Hunan 410128, China |
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| Abstract: | The effect of store temperature(25 ℃,0~4 ℃,-18~0 ℃)on the stability of Luohanguo,concentrated juice were studied during six month. The results showed that store temperature had no effect on pH,absorbance,mogroside of Luohanguo. When the extract was stored at room temperature,micronism bigan to grow after 60 days and generated more and more after 150 days,which lead to more solvable protein. |
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| Keywords: | Luohanguo concentrated juice store stability |
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