摘要
研究了均质压力和温度对南瓜粉质量的影响。结果表明随着均质压力和温度的上升,溶解度逐渐增大,而营养成分损失呈上升趋势;在均质压力25～35MPa之间Vc保留率变化明显,而还原糖含量主要在均质温度为40～60℃之间变化。因此需在压力30MPa左右、温度50℃上下选择水平进一步优化试验。
The effects of pressure and temperature of homogenization on quality of pumpkin-powder were studied. Results show that the solubility of the final products was improved with pressure and temperature of homogenization increasing, however, the content of its nutrition decreased, the retention ratio of Vatamin C has changed apparently in the range of pressure 25～35MPa and the content of reducing sugar between temperature 40～60℃. The optimum of homogenization remained to be further investigated under the condition of pressure 30Mpa and temperature 50℃ or so.
出处
《食品科技》
CAS
北大核心
2002年第12期24-25,23,共3页
Food Science and Technology
关键词
均质压力
温度
南瓜粉
质量
食品
pumpkin-powder, pressure of homogenization,temperature of homogenization
