草莓汁加工过程中Vc变化及其控制的研究

Study on the change and the control of vitamin C during strawberry juice processing

以新鲜草莓果实为原料,对草莓汁加工过程中的Vc含量变化及其控制方法进行了研究。结果表明,清洗方式对草莓Vc含量有明显的影响,快速清洗有利于草莓果中Vc的保存;不同的热烫方式对草莓Vc含量亦有较大影响,热水热烫、蒸汽热烫均可使草莓的Vc含量降低,而微波热烫较热水热烫及蒸汽热烫的Vc保存率高,且微波热烫后草莓果中的Vc含量还较原始果中提高了1.77%～5.31%;热压榨方式有利于保持草莓的Vc含量;澄清工序中,冷却澄清结合添加0.03%EDTA+0.03%植酸有利于保持草莓中的Vc;草莓汁灭菌时采用90℃灭菌15min的效果最好,而且其Vc保存率可达98.56%;灭菌后快速冷却有利于草莓汁中的Vc保存。

Changes of vitamin C and methods to control the change during strawberry juice processing were studied in this paper.The results showed that:cleaning method had evident effect on content of vitamin C in strawberry and the fast cleaning made for vitamin C retention.Various blanching had significant effect on content of vitamin C in strawberry.Both hot water blanching and steam blanching reduced content of vitamin C in strawberry.The vitamin C retention by microwave blanching is higher than that by hot water blanching and steam blanching,and increased 1.77%-5.31% than raw strawberry.Hot squeezing was beneficial for keeping vitamin C content in strawberry juice.The process of cooling and clarifying supplemented with 0.03% EDTA+0.03% Phytic acid was beneficial for keeping vitamin C content in strawberry juice.Pasteurization by 90 ℃ and 15 minutes has better effect of sterilization and keeping vitamin C (98.56%);After pasteurization,fast cooling was beneficial to vitamin C retention.