食品科学 ›› 2010, Vol. 31 ›› Issue (3): 91-93.doi: 10.7506/spkx1002-6300-201003020

• 基础研究 • 上一篇    下一篇

冷冻浓缩处理对荔枝汁品质的影响

曾 杨,曾新安*   

  1. 华南理工大学轻工与食品学院
  • 收稿日期:2009-03-11 修回日期:2009-09-25 出版日期:2010-02-01 发布日期:2010-12-29
  • 通讯作者: 曾新安 E-mail:xazeng@scut.edu.cn
  • 基金资助:

    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)

Effect of Freeze Condensation on Quality of Litchi Juice

ZENG Yang,ZENG Xin-an*   

  1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
  • Received:2009-03-11 Revised:2009-09-25 Online:2010-02-01 Published:2010-12-29
  • Contact: ZENG Xin-an E-mail:xazeng@scut.edu.cn

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。

关键词: 冷冻浓缩, 荔枝汁, 营养成分

Abstract:

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.

Key words: freeze condensation, litchi juice, nutrient content

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