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《Food Science and Technology》 2012-05
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Influence of ice-thawing concentration treatment on the quality of litchi juice

ZHAO Fang1,2,CAO Qing-ming1,WU Ji-jun2,XU Yu-juan2*,XIAO Geng-sheng2,WEN Jing2,TANG Dao-bang2,LIN Xian2(1.Central South University of Forestry and Technology,Changsha 410004;2.Sericulture and Agro-Food Processing Research Institute,Guangdong Academy of Agricultural Sciences,Guangdong Open Access Laboratory of Agricultural Produce Processing,Guangzhou 510610)  
Litchi juice after sterilized was concentrated by ice-thawing concentration.The effects of icethawing concentration on the total soluble solids,browning degree and titrable acidity were analyzed.And volatile aromatic compounds of litchi juice in the course of concentration were analyzed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry(HS-SPME and GC-MS) method.The results indicated that the total soluble solids and browning degree in litchi juice were decreasing with thawing volume increasing.The kinds of volatile aromatic compounds of litchi juice in different stages concentrated by the ice-thawing concentrated way were different.The choice of the boundary point took the analysis about the physico-chemical index and volatile aromatic compounds into comprehensive consideration,and to get more volatile aromatic compounds in concentrated juice,the thawing litchi juice with 40% in volume was found as the boundary point separated the concentrated juice and the residual liquid.
【Fund】: 国家广东省联合基金项目(u0731005);; 公益性行业(农业)科研专项(200903043-03);; 粤港关键领域重点突破项目(2008A024200008);; 广东省科技项目(2009B040600003 2009A060800033);; 广东省教育部产学研结合项目(2008A090400015)
【CateGory Index】: TS255.44
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