贮藏条件对刺梨原汁品质的影响
The Effect of Storage Conditions on the Quality of Raw Juice of Rosa roxbunghii
李正香 1漆正方 1李荣蓉 1张容榕 1张鸿 1陈秋映 1周宏炫 1熊文松1
作者信息
- 1. 国药集团同济堂(贵州)制药有限公司,贵州 贵阳 550025
- 折叠
摘要
刺梨鲜果采摘期短,季节性强,刺梨鲜果榨汁是一种重要的保存方式,也越来越受消费者的欢迎.本实验通过研究刺梨原汁在非特定储存条件(Non-Specified Storage Condition,NSSC)和特定储存条件(Specified Storage Condition,SSC)下的维生素C、总酸含量以及感官来研究其品质的变化.结果表明,随实验时长的延长,维生素C含量降低,且SSC组的变化幅度低于NSSC组;总酸含量随实验时长的延长而增加,且SSC组的变化速度大于NSSC组;对其感官进行分析发现,SSC组感官无明显变化,而NSSC组在 6 个月时开始变质.
Abstract
Fresh Rosa roxbunghii picking period is short and seasonal,the raw juice extraction of Rosa roxbunghii is an important preservation method,increasingly popular with consumers.In this experiment,the content of vitamin C,total acid and sensory analysis of the raw juice of Rosa roxbunghii were explored through non-specific and specified storage conditions(NSSC and SSC).The result showed that vitamin C content decreased with the increase of experimental time,and the rate of change in the SSC group was less than that in the NSSC group.The total acid increased with the increase of experimental time,and the magnitude of change in the SSC group was greater than that in the NSSC group.The sensory analysis showed that there was no significant sensory change in the SSC group,but in the NSSC group,deterioration began at 6 months.
关键词
刺梨原汁/维生素C/总酸/感官分析Key words
raw juice of Rosa roxbunghii/vitamin C/total acid/sensory analysis引用本文复制引用
出版年
2024
NETL
NSTL
万方数据