Analysis on nutritional components of litchi juice and stability of its pulp sediments

Litchi juice is very easy to appear stratification and precipitation after thermal processing, which seriously affects sensory quality of litchi juice. In this paper, the nutritional components of pulp sediments from the litchi juice processed by heat were analyzed, and also the stable system of pulp sediments was optimized using a central composite experimental design. Results showed the moisture, total soluble sugar, crude protein, total dietary fiber, insoluble dietary fiber, ash and total phenolic in the pulp sediments from the litchi juice were 83.43%, 10.69%, 3.9%, 1.89%, 1.23%, 0.46%(W/W) and 2 108.37 mg/kg, respectively. Moreover, it was found that the addition of xanthan gum and CMC-Na could increase the stabilizing of pulp sediments from the litchi juice. After optimization, the optimal stabilizing for pulp sediments from the litchi juice was: pH 5.44, 16.39% of pulp precipitate, 0.1% of xanthan, 0.35% of CMC -Na and 0.05% of hexametaphosphate.