摘要
将罗汉果浓缩汁在室温、冷藏、冷冻3个温区贮存180d,定期测定其生化成分的变化。结果表明,3个处理对罗汉果浓缩汁的pH值、吸光值、罗汉果甙V等指标均无明显变化。但在室温贮存条件下,从第60天开始,浓缩汁的微生物(细菌)开始生长,后期大量繁殖,导致可溶性蛋白增多,影响感官品质的变化,对产品贮存不利,而冷藏和冷冻贮存对产品品质的影响较小。
The effect of store temperature （25 ℃, 0-4 ℃, -18-0℃） on the stability of Luohanguo, concentrated juice were studied during six month. The results showed that store temperature had no effect on pH, absorbance, mogroside of Luohanguo. When the extract was stored at room temperature, micronism bigan to grow after 60 days and generated more and more after 150 days, which lead to more solvable protein.
出处
《农产品加工（下）》
2007年第6期27-29,共3页
Farm Products Processing
关键词
罗汉果
浓缩汁
贮存
稳定性
Luohanguo
concentrated juice
store
stability
