山楂酱加工中热处理对维生素C含量的影响  

Effect of Heat Treatment on V C Content of Haw Jam During Processing

作　　者：高愿军[1] 高晗[1] 赵良[1] 路建锋 陈锦屏[2] 田呈瑞[2] 

机构地区：[1]河南职业技术师范学院食品系 [2]西北农业大学食品系

出　　处：《中国农业科学》1997年第3期84-88,共5页Scientia Agricultura Sinica

基　　金：河南省科委资助

摘　　要：山楂酱加工工艺中不同热处理对维生素Ｃ（Ｖ－Ｃ）含量影响的研究结果表明，山楂以整果形态软化不会导致Ｖ－Ｃ损失，反而使Ｖ－Ｃ含量提高６．４５％～２３．４４％；真空浓缩比常压浓缩的酱体Ｖ－Ｃ保存率高得多，真空浓缩的Ｖ－Ｃ保存率与真空度密切相关，保持９３．３３ｋＰａ真空度浓缩可使酱体Ｖ－Ｃ保存率达１００％；The effect of heat treatment on V C content of haw jam during technological processing was studied. The results showed that softening of intact haw not only didn't cause the loss of V C, but also increased V C content by 6.45%￣23.44%. The V C retention rate of haw jam by vacuum concentrating was notably higher than that by air concentrating. If the vacuum keep at 93.33kPa in vacuum pan, the V C retention rate of haw jam was 100% by vacuum concentrating. The sterilizing process had little influence on the V C content of haw jam.

关 键 词：山楂酱 热处理 维生素C 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]