| 摘要: |
| 研究了常温条件下沙棘原汁的保藏技术。结果表明:采用下列3种方法之一,均可起到防霉效果。①在盛有沙棘原汁的容器内,悬挂被锯末(干、湿)包裹的亚硫酸氢钠纱布包,纱布包距液面3～5cm;②直接将亚硫酸氢钠或苯甲酸钠加入盛有沙棘原汁的容器内;③将沙棘原汁加热至60℃,持续2min,然后倒入灭菌后的容器内。以上3种方法均需密封容器。本试验在保藏的92d时间内,沙棘原汁均未发霉,并保持了良好的天然品质。 |
| 关键词: 果实汁液,果酸,糖—酸比,沙棘原汁,保藏技术 |
| DOI： |
| 分类号: |
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| Research on Technique of Seabuckthorn Raw Juice Preservation Under Room Temperature |
|
Liu Xinhua Zhu Hongyu Wang Yonghua
|
| Abstract: |
| Technique of Seabuekthorn raw juice preservation under the
room temperature was studied.The results show that any one of the following
three methods adopted can play a role in preventing seabuekthron raw juice
from going bad.The first is to hang a gauze pack of NaHSO3 wrapped up in
sawdusts (dry and wet) inside of the container with seabuekthorn raw juices
being 3～5 cm away from its surface level.The second is to add a certain
amount of NaHSO3 or C6H5COONa to the countainer with seabuckthorn raw
juice directly.The third is that the seabuckthorn raw juice is heated to 60℃,
lasting for 2 min.And then the seabuckthorn row juice is poured into the
sterilized container.The container with raw juice should be sealed when the
above three kinds of methods are used.The seabuckthorn raw juice preserved
in this experiment for 92 days remains its original flavour without going bad. |
| Key words: fruit juice, fruit acid, sugar-acid ration, seabuckthorn raw juice, perservation technique |
