| 不同方法处理荔枝汁的品质研究 |
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| 引用本文： | 陈毅鹏,姜琼一,方婷,陈锦权.不同方法处理荔枝汁的品质研究[J].安徽农学通报,2010,16(21):135-138,145. |
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| 作者姓名： | 陈毅鹏 姜琼一 方婷 陈锦权 |
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| 作者单位： | 福建农林大学食品科学学院,福建福州,350002;福建农林大学食品科学学院,福建福州,350002;福建农林大学食品科学学院,福建福州,350002;福建农林大学食品科学学院,福建福州,350002 |
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| 基金项目： | 果蔬汁非热力加工技术引进集成,项目编号:2007BAD07B05-1; 冷冻浓缩中试装备自主研究与开发,项目编号:2009H0006 |
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| 摘 要： | 研究了荔枝原汁、热处理荔枝汁、冷冻浓缩荔枝汁和PEF结合冷冻浓缩荔枝汁Vc、总酸、总糖等理化指标在贮藏期间的变化情况并利用加权评分法对不同处理荔枝汁进行感官评价。结果表明,利用PEF处理能够较好的保持冷冻浓缩荔枝汁的营养物质,热处理荔枝汁营养成分损失较大。贮藏期间,4种不同处理的荔枝汁其Vc含量随着贮藏时间的延长而下降,总酸随着贮藏时间的延长先减少后增加。而总糖随贮藏时间的延长先增加后减少。感官评定从高到低为：PEF＋冷冻浓缩处理荔枝汁〉冷冻浓缩荔枝汁〉荔枝原汁〉热处理荔枝汁。可见冷冻浓缩再经高压脉冲电场处理是荔枝汁处理的最佳方法之一。
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| 关 键 词： | 荔枝汁 冷冻浓缩 高压脉冲电场 理化指标 感官评价 |
Study on Quality of Lichee Juice Treated by Different Methods |
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| Chen Yipeng et al..Study on Quality of Lichee Juice Treated by Different Methods[J].Auhui Agricultural Science Bulletin,2010,16(21):135-138,145. |
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| Authors: | Chen Yipeng |
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| Institution: | Chen Yipeng et al.(College of Food Science,Fujian Agriculture , Forestry University,Fuzhou 350002,China) |
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| Abstract: | In this paper we are going to observe and discover the physical chemical properties and evaluation for the untreated litchi juice,heat treatment litchi juice,freeze concentration litchi juice and PEF combined with freeze concentration litchi juice.Then comparing their Vc,amine acid,total sugar under these different treatments.The experimental results are showed as follows:The quality of litchi juice treated by pulsed electric field is in the best condition by comparing to other three treatments.On the other... |
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| Keywords: | Litchi juice Freeze concentration Pulsed electric field Pphysical chemical properties Sensory evaluation |
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