摘要
通过对脱水胡萝卜加工工艺流程中的热烫条件进行设计筛选,研究不同热烫条件对过氧化物酶(POD)、维生素C、β-胡萝卜素含量、保存率及褐变度的影响.结果表明:于90℃热烫6 min,胡萝卜中的POD完全失活,维生素C保存率为62.73%,β-胡萝卜素保存率为87.10%,所产生的褐变度最小.
The paper studied the effects of different blanching conditions on the POD,the contents and the preservation rate of vitamin C and β-carotene,and the browning degree of carrot by selecting the blanching conditions of the processing technology of dehydrated carrot.The results showed that the POD was completely deactivated,the preservation rates of vitamin C and β-carotene were respectively 62.73% and 87.10%,and the processed carrot product had the minimum browning degree when the carrot was blanched at 90 ℃ for 6 minutes.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第5期40-42,78,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
山东省自然科学基金(ZR2010CL026)
