| 不同条件下榨取的荔枝汁在贮藏中的变化 |
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| 引用本文： | 姚石,周如金,朱广文.不同条件下榨取的荔枝汁在贮藏中的变化[J].安徽农业科学,2011,39(1):255-257. |
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| 作者姓名： | 姚石 周如金 朱广文 |
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| 作者单位： | 华中农业大学食品科技学院;茂名学院化学与生命科学学院; |
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| 基金项目： | 广东省教育部产学研结合项目(2009B090300134) |
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| 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。
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| 关 键 词： | 压榨 荔枝汁 色度 褐变 |
Changes about Lychee Juice Extracted in Different Conditions during Preservation |
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| YAO Shi et al.Changes about Lychee Juice Extracted in Different Conditions during Preservation[J].Journal of Anhui Agricultural Sciences,2011,39(1):255-257. |
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| Authors: | YAO Shi |
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| Institution: | YAO Shi et al (Institute of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070) |
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| Abstract: | 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 ... |
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| Keywords: | Press Lychee juice Chroma Browning |
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