| 龚小洁，余元善，徐玉娟，吴继军，肖更生，陈卫东.荔枝汁中果肉沉淀物的营养成分分析及其稳定性研究[J].广东农业科学,2014,41(19):90-93 |
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荔枝汁中果肉沉淀物的营养成分分析及其稳定性研究 |
| Analysis on nutritional components of litchi juice and stability of its pulp sediments |
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| DOI： |
| 中文关键词: 荔枝汁 果肉沉淀物 营养成分 稳定体系 |
| 英文关键词: litchi juice pulp sediments nutritional components stabilizing |
| 基金项目:基金项目院国家科技支撑计划项目（2012BAD31B03）；广东省科技计划项目（2012B050500012）；广州市科技计划项目（2014J4100188） |
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| 中文摘要: |
| 荔枝汁体系较不稳定,热加工后荔枝汁中的果肉成分非常容易出现分层沉淀,影响荔枝汁的感观品质。对热加工后荔枝汁中的果肉沉淀物的营养成分进行分析，并用中心组合试验设计法优化了荔枝汁中果肉沉淀物的稳定体系。结果表明，荔枝汁中果肉沉淀物的水分、总可溶性糖、粗蛋白、总膳食纤维、不溶性膳食纤维、灰分和总酚的含量分别为83.43%、10.69%、3.9%、1.89%、1.23%、0.46%（W/W）、2108.37 mg/kg。添加黄原胶和羧甲基纤维素钠能对荔枝汁中的果肉沉淀物起到很好的稳定作用，优化后的最佳稳定体系为：pH 值5.44、果肉沉淀物含量16.39%（W/W），黄原胶、羧甲基纤维素钠和六偏磷酸钠的添加量分别为0.1%、0.35%和0.05%（W/W）。 |
| 英文摘要: |
| Litchi juice is very easy to appear stratification and precipitation after thermal processing, which seriously
affects sensory quality of litchi juice. In this paper, the nutritional components of pulp sediments from the litchi juice
processed by heat were analyzed, and also the stable system of pulp sediments was optimized using a central composite
experimental design. Results showed the moisture, total soluble sugar, crude protein, total dietary fiber, insoluble dietary fiber, ash and total phenolic in the pulp sediments from the litchi juice were 83.43%, 10.69%, 3.9%, 1.89%, 1.23%, 0.46%(W/W) and 2 108.37 mg/kg, respectively. Moreover, it was found that the addition of xanthan gum and CMC-Na could
increase the stabilizing of pulp sediments from the litchi juice. After optimization, the optimal stabilizing for pulp sediments from the litchi juice was: pH 5.44, 16.39% of pulp precipitate, 0.1% of xanthan, 0.35% of CMC -Na and 0.05% of
hexametaphosphate. |
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