| 摘要: |
| 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15 min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。 |
| 关键词: 草莓汁 加工工艺 Vc保存率 |
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| 基金项目:郑州轻工业学院博士专项基金(2001) |
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| Study on the change and the control of vitamin C during strawberry juice processing |
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| Abstract: |
| 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. |
| Key words: strawberry juice processing technology vitamin C retention |
