摘要
研究了几种天然抗氧化剂在草莓果实浸洗、打浆工序中、控制VC损失的效应，并与果品加工常用的EDTA进行比较，结果表明0.015%的植酸处理组在浸洗、打浆、工序中表现了对VC良好的保存效果，VC保存率分别达91.62%和70.18%，采用0.015%天然混合抗氧化剂进行打浆处理，VC保存率最高可达92.14%，表现出极高的增效作用。
The control effect of several kinds of natural antioxidants on VC loss in the process of strawberry washing and pulping was studied in this paper.Meanwhile they were compared with the effect of EDTA which has been freguently used in food processing.The results showed that 0.015% PA (Phytic Acid) could effectively control the VC loss in strawberry prolessing VC preservation yield has reached 91.62% in washing and 70.19% in pulping. Mixed with 0.015% natural antioxidants,VC preservation yield could be increased to 92.74% in pulping.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第1期56-58,共3页
Food Science
基金
贵州省科学技术基金资助项目!(批准号 19953023)
