黄皮复合果汁的保鲜研究

Study on the preservation of wampee compound juice

采用三因素三水平正交法筛选出黄皮复合果汁最佳配方,对最佳配方的原汁、二次、三次复合果汁进行跟踪测定19 d常温与低温下保鲜指标POD、SOD、Vc、黄酮、酸碱度、含糖量的动态变化,结果表明:原汁及不同复合的黄皮果汁均在低温时POD、SOD、Vc、黄酮活性与含量较高,不同指标变化趋势各异,但同一指标各复合不同温度变化趋势近乎一致,含糖量及低温的酸碱度以黄皮与玫瑰复合果汁高,常温酸碱度以黄皮与生菜复合果汁高。

Using three factors and three levels orthogonal method to screen the optimum formula of compound juice of wampee and trace the determination of 19 days at room temperature and low temperature preservation index of pod, SOD, VC, flavonoids, p H value and the dynamic change of sugar content. The results show that:juice and different composite of wampee fruit juice at a low temperature, pod, SOD, VC and flavonoids content and activity were higher, change trends of different indicators are different, but the same index at composite different temperature changes almost the same in the optimum formulation of juice, quadratic and cubic compound juice. Wampee and rose compound juice has low sugar contend and low-temperature p H value, while wampee and lettuce juice has high normal-temperature p H value.