不同加工方法对苹果浓缩汁中抗坏血酸含量的影响

Effect of Different Processing on Acid Contentof Concentrated Apple Juice

研究了苹果浓缩汁加工过程中的两种浓缩方法对抗坏血酸含量的影响 ,结果表明 ,真空浓缩法 ( - 0 .1MPa、75～ 78℃ )利于抗坏血酸含量的保存 ,保存率为 58% ;而常压浓缩法 (微沸 )对抗坏血酸保存极为不利 ,保存率仅为 2 6% ,存在着极大的差异。同时在透光率和色泽度等指标方面也明显低于真空浓缩法。

The effects were studied that two concentrate methods effected the content of ascorbic acid(Vitamin c) in the concentrated apple juice.The resultshow that the vacuum concentrate method(- 75 0 mm Hg,75～ 78℃ ) had benefical effectto preserve ascorbic acid,the proportion of preserve is 5 0 T.And the atmospheric concentrate method is extremely harmful to preserve ascorbic acid,the proprtion of preseve is only2 0 T,have notable difference,and moreover,the transparencg.colour and other target had clear inadequate than vacuum concentrate.