摘要
探讨了超高压杀菌过程中压强变化对鲜榨猕猴桃汁中Vc含量的影响。实验结果表明,经超高压处理后猕猴桃汁中的总Vc保存率在85%以上,还原型Vc在83%以上,保存率远远高于热力杀菌技术。
The paper analyzed the variation of Vitamin C content in the fresh Kiwi juice before and after being processed under Ultra-High Pressure sterilization. The experiment results showed that the total Vitamin C preserving rate keep more than 85 percent and the antitype Vitamin C more than 83 percent, which is much better than treated by traditional heating sterilization method.
出处
《食品研究与开发》
CAS
北大核心
2006年第11期24-25,共2页
Food Research and Development
基金
河南省重点科技攻关项目(0322030318)
关键词
超高压
猕猴桃汁
总Vc
还原型VC
Ultra-High Pressure
Kiwi juice
total Vitamin C
antitype Vitamin C
