真空浸渍对苹果强化营养的研究  

Study on Enrichment Effect of Vacuum Impregnation on Fuji Apple Nutrition

作　　者：徐珠洁[1] 谢晶[1] 刘世雄[1] 

机构地区：[1]上海海洋大学食品学院,上海200090

出　　处：《食品科学》2008年第11期142-146,共5页Food Science

基　　金：浙江省"食品科学与工程"重中之重学科建设项目开放课题

摘　　要：本研究将红富士苹果在常温下(25℃)分别用乳酸钙(CL)的蔗糖混合溶液和葡萄糖酸锌(ZG)的蔗糖混合溶液置于80、100mbar真空度下浸渍15min,通过改变复压时间、蔗糖溶液浓度(°Brix)以及乳酸钙、葡萄糖酸锌添加量,对样品真空浸渍后的矿物含量和理化指标进行测定比较。结果表明,当复压时间分别选择为30min和25min、蔗糖浓度30°Brix、CL添加量5%、ZG添加量0.02%时,真空浸渍后的每200g样品中对应的钙、锌元素含量可分别达到每日参考摄入量(DRI)值的16.53%和37.67%,CL(乳酸钙)同时可以较好地保持样品在浸渍前后的抗压强度,ZG(葡萄糖酸锌)则有助于保持样品颜色稳定性。Fuji apple was separately impregnated at room temperature （25℃） under vacuum condition for 15 min in the sucrose solution of CL （calcium lactate） or ZG （zinc gluconate） at 80 mbar and 100 mbar degrees. The atmosphere-restoring time, concentration of sucrose solution and the content of calcium lactate or zinc gluconate in the solution were changed for the comparison of mineral content and physicochemical properties of the samples before and after VI （vacuum impregnation）. Results indicated that about 16.53% DRI （daily reference intake） of calcium content and above 37.67% DRI ofzince content in the apples VI （calculated by 200 g apples）. During the impregnation, the texture of samples is well maintained by CL in the sucrose solution while ZG improves the color stability.

关 键 词：真空浸渍 营养强化食品 乳酸钙 葡萄糖酸锌 苹果 

分 类 号：TS201.1[轻工技术与工程—食品科学]