叶酸饮品加工合理性的研究  

Study on the rationality of manufacturing folic acid beverage

作　　者：吴周和[1] 吴传茂[1] 陈雄[1] 

机构地区：[1]湖北工学院生物工程系,武汉430068

出　　处：《食品科技》2003年第9期74-75,79,共3页Food Science and Technology

基　　金：湖北省教育厅资助项目。

摘　　要：研究了pH值、温度、蔗糖浓度、氧化剂浓度、还原剂浓度、光照强度等因素对叶酸稳定性的影响,提出了用啤酒酵母泥提取叶酸,加工成叶酸饮品的适宜工艺条件。In this paper, influences of pH, temperature, concentration of sucrose、oxidant and reducer, illumination intensity, etc were studied. The proper technical condition of folic acid was extracted from saccharomyces cerevisiae and making it into folic acid beverage were put forward.

关 键 词：叶酸 加工合理性 啤酒酵母泥 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]