摘要
以大肉姜提取液及橙汁为试材,研究了不同浓度的大肉姜提取液对橙汁保鲜期间感官品质、pH值、维生素C含量和微生物指标的影响。结果表明:大肉姜提取液对橙汁具有一定的保鲜效果,其中80%的保鲜液保鲜效果最佳,且大肉姜提取液能够在一定程度上延缓pH的升高和橙汁中维生素C含量的损失。
Taking Zingiber officinale Roscoe extracts and orange juice as materials, the preservation effect of different concentrations of Zingiber officinale Roscoe extracts on orange juice were studied. The results showed that the preservative effects of orange juice could be improved by Zingiber officinale Roscoe extracts, with 80% the best preservation effect,and it eould delay the reduction of vitamin C and the rise of pH in certain degree.
出处
《北方园艺》
CAS
北大核心
2013年第9期166-168,共3页
Northern Horticulture
基金
广西壮族自治区教育厅科研资助项目(200103YB142)
贺州学院重点学科建设资助项目(2011ZDXK02)
贺州学院植物学重点建设学科资助项目(2011ZDJSXK05)
贺州学院科研资助项目(2012PYZK13)
关键词
大肉姜
橙汁
保鲜
Zingiber o f ficinale Roscoe
orange juice
preservation
