摘要
以新鲜草莓果实为原料,对草莓汁加工过程中的Vc含量变化及其控制方法进行了研究。结果表明,快速清洗有利于草莓果中Vc的保存;微波热烫较热水热烫的Vc保存率高;热压榨方式有利于保持草莓的Vc含量;草莓汁灭菌时采用90℃灭菌15min的效果最好,灭菌后快速冷却有利于草莓汁中的Vc保存。
The content variation of Vitamin C and its control measures in the process of strawberry juice were studied with the material fresh strawberry. The results shows that quick washing is beneficial to the preservation of Vitamin C; microwave scald is better than hot water scald; heat press is beneficial ; the effect of sterilization with 90 ℃, 15 rain is best and quick cooling after sterilization is beneficial too.
出处
《食品研究与开发》
CAS
北大核心
2007年第2期115-117,共3页
Food Research and Development
关键词
草莓汁
处理方法
VC保存率
strawberry juice
process measures
the preservation rate of Vitamin C
