超高压杀菌对鲜榨猕猴桃汁中Vc含量变化的影响  

EFFECT OF THE VITAMIN C CONTENT IN FRESH KIWI JUICE BY ULTRA-HIGH PRESSURE STERILIZATION

作　　者：赵玉生[1] 赵俊芳[1] 

机构地区：[1]郑州轻工业学院食品工程系,河南郑州450002

出　　处：《食品研究与开发》2006年第11期24-25,共2页Food Research and Development

基　　金：河南省重点科技攻关项目(0322030318)

摘　　要：探讨了超高压杀菌过程中压强变化对鲜榨猕猴桃汁中Vc含量的影响。实验结果表明,经超高压处理后猕猴桃汁中的总Vc保存率在85%以上,还原型Vc在83%以上,保存率远远高于热力杀菌技术。The paper analyzed the variation of Vitamin C content in the fresh Kiwi juice before and after being processed under Ultra-High Pressure sterilization. The experiment results showed that the total Vitamin C preserving rate keep more than 85 percent and the antitype Vitamin C more than 83 percent, which is much better than treated by traditional heating sterilization method.

关 键 词：超高压 猕猴桃汁 总Vc 还原型VC 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]