| 不同加工工艺条件对山萸肉澄清汁Vc含量及其保存率的影响 |
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| 引用本文： | 刘树文,张德权.不同加工工艺条件对山萸肉澄清汁Vc含量及其保存率的影响[J].沈阳农业大学学报,1999,30(2):140-143. |
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| 作者姓名： | 刘树文 张德权 |
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| 作者单位： | 黑龙江八一农垦大学食品系!黑龙江密山１５８３０８(刘树文)，中国农业科学院作物所!北京１０００８１(张德权)，陕西师范大学生命学院!陕西西安７１００６２(陈锦屏) |
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| 摘 要： | 本文就山萸肉澄清汁Ｖｃ含量随加工条件变化的规律进行了研究，结果表明；适当的预处理可使Ｖｃ的浸出率由４０．９％提高到７０．２％；最适酶解条件下Ｖｃ浸出率达８６．９％；冷冻及酶法澄清时Ｖｃ保存率较高，分别达８３．３％和８４．４％；适宜杀菌条件下Ｖｃ保存率可达９３．６％～９６．５％。
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| 关 键 词： | 山萸肉 澄清汁 Vc 浸提汁 |
Changes of Vc in Cornus Officinalis Clarified Juice |
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| LIU Shu-wen et al..Changes of Vc in Cornus Officinalis Clarified Juice[J].Journal of Shenyang Agricultural University,1999,30(2):140-143. |
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| Authors: | LIU Shu-wen |
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| Abstract: | The results showed that Vc extracting rate could be improved from 40.9% to 70.2% under properpre-trcatments, and could be up to 86.9% under optimum liquidizing conditions. Vc conserving rate of freezing andpectinase clarification could be up to 83.3% and 84.4%, respectively, and could reach to 93.6%-96.5% under suitable sterilizing conditions. |
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| Keywords: | Cornus officinalis clarified juice Vc extracting juice |
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