西兰花干燥过程中还原型V_C与氧化型V_C的变化  

Changes of ascorbic acid in processes of dehydrated broccoli

作　　者：杨霞[1] 司俊娜[1] 樊振江 高愿军 

机构地区：[1]河南职业技术学院旅烹系,河南郑州450000 [2]漯河食品职业学院,河南漯河463200

出　　处：《食品与机械》2012年第2期184-186,共3页Food and Machinery

基　　金：漯河市科技攻关项目(编号:2009030)

摘　　要：研究西兰花脱水加工过程中还原型VC和氧化型VC的变化。结果表明:经过蒸汽热烫的西兰花,其还原型VC和氧化型VC的保存率高于热水热烫的保存率,其中80℃蒸汽热烫处理2min效果最好;热烫后冰水冷却的西兰花还原型VC和氧化型VC保存率高于自然冷却;真空冷冻干燥能将西兰花中还原型VC和氧化型VC最大程度的保留。西兰花脱水加工过程中氧化型VC的保存率高于还原型VC,说明西兰花中的还原型VC更易被破坏。The changes of L-ascorbic acid and L-dehydroascorbic acid during the processes of dehydrated broccoli were studied.The results showed that： the saving of ascorbic acid dealed with steam blanching were higher than treated by hot water,and treaed broccoli 2 min with hot water in 80 ℃ had the thinkable result.Broccolis cooling with ice-water were better than natural cooling to the saving of ascorbic acid.The ascorbic acid could be saving to the maximize retention treated with vacuum freeze-dried,which wass better than treated with microwave drying and hot air drying,and could maintain the shape and the color of broccoli.And treated broccoli 6 h in-25 ℃ was the best method.

关 键 词：西兰花 脱水蔬菜 真空冷冻干燥 还原型VC 氧化型VC 热烫 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]