摘要
采用界面渐进冷冻浓缩法和真空蒸发法分别对柠檬汁进行界面渐进冷冻浓缩和真空蒸发浓缩。通过对 2种浓缩液处理前后柠檬汁香气成分含量的定性定量分析 ,以及柠檬汁色差、Vc含量、电导和 pH值的比较分析 ,证明了冷冻浓缩柠檬汁明显地比真空蒸发浓缩果汁能更好地保持柠檬汁的香气成分、Vc含量和原汁的香气协调性。
Lemon juice was concentrated by progressive freeze concentration and vacuum evaporation respectively. Through qualitative and quantitative analyses of aroma compounds before and after treatment, Vc contents, conductivity and pH in two kinds of concentrates were compared. The results shows that the lemon juice concentrated by progressive freezing concentration was superior to vacuum evaporator concentrate in retaining aroma compounds, preserving Vc content and maitaining aroma harmony of the original juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第1期1-4,共4页
Food and Fermentation Industries
基金
国家科技部科研院所技术开发研究专项资金资助项目 (No SCSTE 2 0 0 1 JKZX 0 0 7)
