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Position: Home > Articles > Surplus Rate of Vitamin C during Processing of Juice and Juice Drink from Sea-Buckthorn Journal of Jilin Agricultural University 2001,23 (1) 104-106+110

沙棘果汁及果汁饮料加工中维生素C保存率研究

作  者:
文连奎;谢春阳;戴昀弟;盖文昌
单  位:
吉林农业大学食品工程学院;蛟河市昌宏沙棘实业开发公司
关键词:
沙棘;果汁饮料;维生素C;保存率
摘  要:
沙棘果汁及果汁饮料生产中极易造成维生素C损失 ,生产及研究试验表明 :在榨汁、提油、均质、脱气、灌装、杀菌等主要加工工艺中 ,采用冷冻榨汁、离心提油、先脱气后均质、超高温杀菌后无菌灌装可使维生素C保存率达 90 %以上
译  名:
Surplus Rate of Vitamin C during Processing of Juice and Juice Drink from Sea-Buckthorn
作  者:
WEN Lian-kui 1,XIE Chun-yang 1, DAI Yun-di 1,GAI Wen-chang 2 (1.College of Food Engineering,Jilin Agricultural University,Changchun 130118, China; 2.Jiaohe Developmental Company of Sea-Buckthorn Industry,Jiaohe 132500, China)
关键词:
sea-buckthorn; juice drink; vitamin C; surplus rate
摘  要:
Vitamin C is very easy to loss when sea-buckthorn juice and juice drink was formulated.The result of the experiment showed that frozen pressing,centrifugal extracting of fruit oil, uniformizing after deaerating, aseptic filling after UHT and so on greatly increased the surplus rate of vitamin C to 90%.

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