苹果澄清汁加工过程主要营养素变化的研究

Study on the variation of main nutrients of clarified apple juice in processing.

在澄清苹果汁的加工过程中,Vc的损失主要发生在原料的切分破碎过程,破碎越小,损失越严重,切分后若不立即进行加工,随放置时间延长,Vc损失进一步加强。苹果汁加工不应进行热烫处理。果胶酶处理提高产量、含糖量和含酸量,矿物质含量、氨基酸含量也有所增加,超滤过程不造成营养素的损失。HMF是在热处理后产生,特别是灌装后巴氏杀菌。

In the clarification of apple juice,loss of Vc mainly occured in cutting and crushing raw material. The quantity of loss in-creased with crushing deeply, and if further processing wasn't be done quickly, the loss would increase more with the time increasing. Heating in boiling water in the processing of apple juice should be avoided. If treated with pectic enzyme, the yield, sugar and acid content would increase.The contents of minerals and amino acids increased also.No nutrient loss occurred in superfiltering. HMF was produced after heating, especially in pasteurizing after filling.