不同预处理对樱桃番茄果脯VC保存率的影响  

Effects of Different Pretreatment Methods on Preservation Rate of Vitamin C in Candied and Preserved Fruit of Cherry Tomato

作　　者：肖春玲[1] 李青萍[1] 王志伟[1] 

机构地区：[1]山西师范大学,山西临汾041000

出　　处：《食品科学》2008年第5期214-217,共4页Food Science

基　　金：国家星火计划项目(2003EA630016)

摘　　要：本实验对热、亚硫酸钠、食盐、氯化钙四种不同的预处理方法对樱桃番茄果脯制作过程中VC保存率的影响进行了研究。结果表明:四种预处理方法对樱桃番茄果脯制作过程中VC稳定性的影响不同,保存率大小次序为:食盐处理>氯化钙处理>亚硫酸钠处理>热处理。使用0.2%柠檬酸、1.5%食盐混合溶液浸泡15min,樱桃番茄果脯制品VC保存率为45.83%,为最大值。Effects of different pretreatment methods such as heating treatment, adding NaHSO3 or NaCI or CaCl2 on preservation rate of vitamin C（VC） in preserved fruit of cherry tomato were studied in this research. Results indicated that the four pretreatment processes had different effects on VC stability, and the order was： adding NaCl〉 adding CaCl2〉 adding NaHS O2 heating treatment. On the conditions of soaking in 0.2% citric acid and 1.5% NaCl compound solution for 15 min, the preservation rate of VC in preserved fruit of cherry tomato reached maximum, 45.83%.

关 键 词：预处理 樱桃番茄 果脯 VC保存率 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]