摘要
大枣汁加工过程中VC的保存是影响大枣产品质量的关键技术。通过不同抗氧化剂处理试验,表明植酸处理对还原型VC的保存效果最好,其次是0.04%的六偏磷酸钠和0.06%的Na2EDTA;茶多酚和Na2EDTA对氧化型VC的降解起抑制作用,六偏磷酸钠可使氧化型VC的含量增高。
Retaining ascorbic acid in Chinese date juice was the key technology that affecting the quality of date products during the processing. Different antioxidant treatment trials were done. It was showed that the best ascorbic acid retaining method was that treated with phytic acid, followed by （ NaPO3 ）6 of 0.04% and EDTA-2Na of 0.06%. The degradation of dehydroascorbic acid can be initiated by tea polyphones and EDTA-2Na, while its content can be increased by （ NaPO3 ）6.
出处
《中国酿造》
CAS
北大核心
2006年第2期57-58,共2页
China Brewing
关键词
大枣汁
加工
抗氧化剂
Chinese date juice
processing
antioxidant
