草莓汁加工贮藏过程中维生素C稳定性的研究  

STUDIES ON THE STABILITY OF VITAMIN C IN STRAWBERRY JUICE PROCESSING AND STORAGE

作　　者：陆道礼[1] 李国文[1] 陈庶来[1] 董英[1] 

机构地区：[1]江苏大学生物与环境工程学院,镇江212013

出　　处：《食品研究与开发》2004年第6期121-123,共3页Food Research and Development

摘　　要：初步考察了影响草莓汁加工贮藏过程中维生素C变化的因素。采用正交试验法,以加工贮藏过程中维生素C的保存率为考察指标,对维生素C的变化进行了初步研究。结果表明,实验设计的三因素中含空气量对维生素C的变化有显著影响。最佳加工贮藏初步工艺为:采用热榨加工工艺,在15-18℃冷室,无氧贮藏方式。为草莓汁的进一步加工贮藏提供了理论依据。The factors which effecting the changes ofvitamin C in strawberry juice processing and storage were investigated by orthogonal experiments.Theconcentration of air was the most affecting factors for the changes of vitamin C from the results of three factors or thogonal experiments.The optimal processing and storage were processed by hot-pressed juice and stored at 15-18 ℃,non-oxygen.The results provided theoretical basis for processing and storage of strawberry juice.

关 键 词：草莓汁 加工贮藏 热榨 加工工艺 维生素C 稳定性 保存率 影响 因素 变化 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程] TS275[轻工技术与工程—食品科学与工程]