新鲜果蔬汁稳定性比较

探讨了新鲜番茄汁、西瓜汁、黄瓜汁、橘子汁、菠萝汁及胡萝卜汁的稳定性及稳定时间.通过分析各种果蔬汁的色泽、滋味、香气、酸值、澄清度在放置期间的变化.实验发现:各种果蔬汁在制备30 min后其色泽有较大变化,尤其是西瓜汁、桔子汁及黄瓜汁;在制备10 min后各种果蔬汁的滋味、香气持续下降,放置3 h后,黄瓜汁、菠萝汁、胡萝卜汁、桔子汁及番茄汁出现异味,放置1 h后西瓜汁出现异味;放置10 min后,各种果蔬汁的澄清度随时间增加持续下降;果蔬汁放置后期的实验显示,7 h后出现肉眼可见变质现象.实验表明,新鲜西瓜汁、黄瓜汁、番茄汁、胡萝卜汁、黄瓜汁及西瓜汁应在制作后30 min内饮用,以最大程度保留其风味和滋味,而不宜1 h后饮用.

Stability Comparison of Fresh Fruit and Vegetable Juices

The stability and the stable time of fresh watermelon juice, cucumber juice, tomato juice, carrot juice, pineapple juice and orange juice were analyzed in this paper. Color, flavor, aroma, acid value, clarity of FVJ were determined to assess the stability of FVJ. Results indicated that the color of FVJ changed great- ly after 30 min, especially the watermelon juice, orange juice and cucumber juice; the flavor and aroma of FVJ declined gradually after 10 min; the cucumber juice, pineapple juice, carrot juice, orange juice and to- mato juice were smelling after 3 h; the watermelon juice was smelling after 1 h; the clarity of FVJ decreased continuously after 10 min; the last surface images showed that there were visible deterioration phenomena for FVJ after 7 h. Based on those results, the fresh watermelon juice, cucumber juice, tomato juice, carrot juice, cucumber juice or watermelon juice should be consumed within 30 min after its preparation so as to maintain its natural flavor and aroma.