食品科学 ›› 1998, Vol. 19 ›› Issue (6): 25-27.
• 食品科学 • 上一篇 下一篇
毕德成, 张国泉
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BI De-Cheng, ZHANG Guo-Quan
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摘要: 浓缩苹果汁时,在果汁酶解澄清操作中,抗坏血酸的损失最大,约为66%;破碎及离心分离、带式压榨、HTST灭菌和真空浓缩工序中其损失分别为2.6%、0.8%、2.8%和8.7%。在空气中暴露的时间越长,抗坏血酸的损失越大。
关键词: 浓缩苹果汁, 抗坏血酸
Abstract: The loss of ascorbic acid in the concentrated apple juice processing were studied. The most loss of ascorbic acid were 66% occurred in the pectin enzymic hydrolysis and juice clear processes. The crush and separating. The pressing. The HTST sterilization and the Vacum-concentrting occurred the losses Of the asscorbic arid were 2. 6%、 0. 8%、 2. 8% and 8. 7%, respechvely.
Key words: Concentrated, juice, Ascorbic, acid
毕德成, 张国泉. 浓缩苹果汁生产中的抗坏血酸损失[J]. 食品科学, 1998, 19(6): 25-27.
BI De-Cheng, ZHANG Guo-Quan. [J]. FOOD SCIENCE, 1998, 19(6): 25-27.
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