采用微波辅助法提高胡萝卜汁中的β-胡萝卜素含量

Study on the Microwave Treatment Praessing to Increase the Content of β-Carotene in Carrot Juice

通过对微波辅助法提高胡萝卜汁中β-胡萝卜素含量影响的研究,确定了微波辅助法处理的最佳工艺参数:微波输出功率600 W,料液比(g∶mL)1∶3,处理时间58 s,处理次数3次,β-胡萝卜素(与对照相比)平均增长率为117.25%。

The conditions to increase the content of β-carotene in carrot juice by the microwave treatment were studied. The results showed that the optimal process parameters were： the output power of microwave was 600W, the ratio of material and liquid was 1：3, the treatment time was 3 with 58s each time, the average increasing rate of β-carotene content compared to control group was 117.25%.