食品科学 ›› 2008, Vol. 29 ›› Issue (8): 283-285.

• 工艺技术 • 上一篇    下一篇

枣汁加工中还原型VC和氧化型VC保存率变化的研究

 GAO  Han, SUN  Jun-Liang, 南Hai-Juan , KONG  Jin   

  1. College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China
  • 出版日期:2008-08-15 发布日期:2011-08-26

Study on Retention Rate Changes of Ascorbic Acid and Dehydroascorbic Acid in Chinese Date Juice during Processing

河南科技学院食品学院   

  • Online:2008-08-15 Published:2011-08-26

摘要: 研究枣汁加工过程中还原型VC(ascorbic acid,AA)和氧化型VC(dehydroascorbic acid,DHA)变化及其控制,通过观测枣汁软化、浸提和杀菌工序中还原型VC和氧化型VC保存率的变化,来研究其变化规律。结果表明:微波软化能够保持较高的还原型VC和氧化型VC保存率。在浸提制汁过程中,采用抗氧化剂处理,对还原型VC和氧化型VC的保持效果以0.03%的六偏磷酸钠最好,0.07%的茶多酚次之;常压10min杀菌有利于AA和DHA保存。

Abstract: Change law of ascorbic acid(AA) and dehydroascorbic acid(DHA) in Chinese date juice during processing were studied through determinming their retention rates in the operating steps of microwave softening,soaking and sterilizing. The results showed that retention rates of AA and DHA are higher in microwave softening. In soaking step,the retention effect of 0.03%(NaPO3) 6 on AA and DHA is the best,followed by 0.07% tea polyphenol. 10-min Sterilization is available for retention of AA and DHA.

Key words: Chinese date juice, ascorbic acid, dehydroascorbic acid, retention rate of VC