食品科学 ›› 1997, Vol. 18 ›› Issue (10): 19-22.

• 食品科学 • 上一篇    下一篇

不同品种胡萝卜制泥的加工适应性研究

 赵晓燕,  马越, 耿三省   

  1.  北京市蔬菜研究中心
  • 出版日期:1997-10-15 发布日期:2011-12-16

 ZHAO  Xiao-Yan,   Ma-Yue, GENG  San-Sheng   

  • Online:1997-10-15 Published:2011-12-16

摘要:  研究10个品种的胡萝卜的加工适应性。表明:XPH3910、Luego、(3025A×1260B)3024C等3个品种加工后的β—胡萝卜素含量较高,加工产品颜色好,滋味芳香,粘度较低。另外,加工过程中添加0.5%的β—环糊精、0.5%的奶油及30mg/100g浓度的维生素C,可以提高β—胡萝卜素的保存率。

关键词: 品种, 胡萝卜泥

Abstract: In order to select suitable varieties of carrot for processing carrot puree as strained food, ten varieties of carrot were investigated. The results showed that XPH39l0, Luego and(3025A×1206B) 3024C-three vdrieties contained more β-carotene and their products gained higher scores in sensory evaluation that adding cyclodextrin(0. 5%), butter(0.5%) and Vitamine C (30mg/100g) preserved more β-carotene than control

Key words:  , Variety Carrot puree;