摘要
采用蒸汽、微波加热的方法,研究不同热处理对草莓VC含量的影响,以确定草莓热烫处理方式与工艺参数。结果表明,微波加热时间控制在80s以内,草莓还原型VC保存率在90%以上,明显高于蒸汽处理,可达到较好的软化效果,同时还具有加热均匀、升温迅速的特点。
Effect of different heat treatment on the vitamin C of strawberry during processing was determined. The result showed that reduction type vitamin C was not less than 90% after microwave heat of 80 seconds. Microwave heat was homogeneous and rapid, it had better effect on the softening than vapor treatment.
出处
《保鲜与加工》
CAS
2005年第4期18-19,共2页
Storage and Process
关键词
草莓
热烫处理
微波加热
VC
strawberry
vapor treatment
microwave heat
vitamin c
