Study of Green Sonchus Oleraceus L. Turbid Juice

摘要

The stability and protecting green of Sonchus oleraceus L. juice (SOLJ) in the process of manufacture were studied. It was shown that blanching Sonchus oleraceus L. in the protecting green solution (PGS) containing 0.02% Zn~(2+), pH= 8.0 and 0.2% Mg~(2+) and adjusting the pH to 7.0 ～ 7.5 were beneficial to protecting green of SOLJ during its storage and sterilization.; milling SOLJ twice with colloidal mill and adding 0.3% compound stabilizer (Ⅱ) avoided the phenomena of stratification and precipitation of SOLJ during its storage.