Abstract
[Objective] Through multi -component comparative analysis, this study evaluates the effect of continuous progressive freeze concentration on the quality of concentrated Litchi juice and explores the feasibility of preparing high -quality litchi juice concentrate. [Methods] Freshly squeezed litchi juice is used as the raw material and subjected to two -stage freeze concentration using a pilot -scale continuous progressive freeze concentration equipment. Systematic comparisons are conducted on the changes in sensory attributes, rheological properties, sugar and acid composition, mineral elements, amino acids, physiologically active components, and volatile flavor compounds of litchi juice before and after concentration. [Results] The soluble solids content of the freeze -concentrated litchi juice increases from 11.57 °Brix to 35.14 °Brix, with a total solute loss rate of only 4.1%. The apparent viscosity of the secondary concentrate is 3.3~4.7 times that of the original juice, and no significant differences are observed in five sensory indicators between the reconstituted secondary concentrate and the original juice. The fructose, glucose, and sucrose content of the secondary concentrate reach 139.29,74.46, and 87.01 g/L, which are 3.3,2.5, and 2.7 times those of the original juice, respectively. The total acid content is 2.9 times that of the original juice, and the pH decreases from 4.75 to 4.47. The content of mineral elements such as potassium, magnesium, sodium, and calcium increases by 2.5~6.4 times. The mass spectrometric signal intensities of active components such as amino acids and catechins increase by 1.7~2.9 times. The total content of 25 characteristic volatile flavor compounds increases by more than 3 times, among which terpenoids such as sabinene, β-pinene, and α-eudesmene increase by 2.5~5.2 times. [Conclusion] Continuous progressive freeze concentration technology can efficiently prepare high -quality litchi juice, achieving simultaneous concentration of nutritional, flavor, and active components with low solute loss.
Publication Date
11-3-2026
First Page
73
Last Page
82
DOI
10.13652/j.spjx.1003.5788.2026.80467
Recommended Citation
Hongji, Zhong; Ruimin, Zhong; Zeyuan, Deng; Jinhong, Wang; and Huijun, He
(2026)
"Effect of continuous progressive freeze concentration on the quality of concentrated litchi juice,"
Food and Machinery: Vol. 42:
Iss.
10, Article 9.
DOI: 10.13652/j.spjx.1003.5788.2026.80467
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/9
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