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