苹果苦瓜复合果酱加工中Vc损失及保护的研究

Resolution and Preservation of Vitamin C in Balsam Pear and Apple Jam Processing

本文研究了微波、真空浓缩技术等对苹果苦瓜复合果酱加工中Vc的损失及保护的效果。实验结果表明:微波热烫有利于苦瓜Vc的保存,微波热烫120s已达到较好的软化效果,还原型Vc保存率为84.36%、总Vc保存率为85.12%,明显高于蒸汽热烫。真空浓缩条件为:真空度93.32kPa、浓缩温度90℃时,苹果苦瓜复合果酱中还原型Vc保存率为81.06%,总Vc保存率为83.73%,分别比常压浓缩条件下提高了20.38%和6.84%,经过真空浓缩的果酱能保持制品良好的色泽,制品口感明显优于常压浓缩的果酱。

In order to improve the preservation rate of Vc,microwave and vacuum concentration technology were applied in balsam pear and apple jam processing.The results showed that blanching by means of m icrowaves helped the preservation of Vc in balsam pear for 120s could comparatively soften the balsam pear and the preservation rate of total Vc was 84.36%,and that of LAA was 85.12%,which was respectively higher than that by steam blanching.In the condition of 93.32 kPa air pressure,and 90℃,the preservation rate of LAA in the jam was 81.06% and that of total Vc was 83.73%,which was 20.38% and 6.84% higher than that processes by normal air pressure.The balsam pear and apple jam by means of vacuum concentration keep the natural green,and had a better taste than that in normal air pressure.