中温协同瞬变高压加工对冬瓜汁总Vc保存率的影响  

Effects of Combined Instantaneous High-pressure and Medium Temperature on Retention of Total Vitamin C in Wax Gourd Juice

作　　者：陈从贵[1] 刘进杰[2] 王武[1] 张莉[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230069 [2]烟台师范学院生命科学学院,烟台264025

出　　处：《中国农业科学》2003年第11期1343-1346,共4页Scientia Agricultura Sinica

基　　金：安徽省重点科研资助项目 (0 0 0 2 3 0 63 )

摘　　要：基于高压泵产生的高压脉冲压力 ,在压力 2 0～ 80MPa、温度 35～ 5 8℃、pH 3.0～ 6 .0、处理时间 0～ 8min的条件下 ,考察了瞬变高压与中温协同作用对冬瓜汁中总Vc的影响。结果表明 ,加工温度越高 ,Vc的损失越大 ;进料温度 35℃ ,工作压力 <4 0MPa或 >6 0MPa时 ,总Vc的损失均较为明显 ,而施加 4 0～ 6 0MPa的工作压力 ,总Vc的保存率可达 94 %以上 ;处理时间 6min以内 ,总Vc的保存率呈缓慢下降趋势 ,而超过 6min时 ,总Vc的保存率迅速降低 ;pH对冬瓜汁总Vc的保存率也有显著影响 ,pH 6 .0时 。Based on the sterilization method of combined instantaneous high-pressure and medium temperature , the effects of the processing on the retention of total vitamin C in wax gourd juice were investigated under 20～80 MPa, 35～58 ℃, pH 3.0～6.0 and processing time 0～8 min. The results showed that the loss of Vc increased with the processing temperature. When the temperature of raw juice was 35 ℃, the retention of total Vc was higher under 40～60 MPa than< 40 MPa or > 60 MPa, and it was up to 94%. The loss velocity of total Vc decreased slowly within 6 min, but quickly after 6 min. pH value could also influence the content of total Vc, and its retention was the highest at pH 6.0.

关 键 词：中温协同作用 瞬变高压 加工 冬瓜汁 VC 保存率 影响 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]