猕猴桃加工与Vc保存的研究

本文对猕猴桃浓缩果汁、果粉、果晶、果酱、果冻、罐头、果脯等７种制品的工艺流程和操作要要点作了介绍。研究了猕猴桃果实及各种制品Ｖｃ的含量，各制品主要工序操作Ｖｃ的稳定性，结果表明：常用的碱液去皮，皮渣损耗约占原料１／３左右，Ｖｃ减少约１／２左右；破碎离心分离取汁，出汁率占原料２／４～３／４，Ｖｃ损失４０～７０％左右；加热排气Ｖｃ损失１５％左右，密封后加热杀菌损失较小，罐头为３．０６％；加热糖煮时Ｖｃ损失也不大（果冻为４．４６％）。只要改进去皮、取汁、排气工艺，就会提高各相应制品Ｖｃ含量。Ｖｃ易溶于水，在罐头排气或杀菌后，肉汁的Ｖｃ就基本达到平衡。但是要注意洗涤时造成的损失。

A INVESTIGATION ON PROCESSING TECHNIGUES AND Vc PRESERVATION IN PROCESSING PRODUCTS OF KIWIFRUIT

The present paper introduces the technological processes and key points of 7 processing products including concentrated fruit juice, powder, fruit grain, jam, jelly, can and preserved fruit in kiwifruit. Vc contents in both fresh fruit and processing products and the stabiliyt of Vc in various technological processes were also investigated. By comparasion of the different processing methods, the results showed that with the conventional method of peeling in alkaline solution,only 1/3 of raw matelial was usable and Vc was decreased to about 1/2;with the method of centrifugation and isolation, the juice percentage was 2/4-3/4 of raw material and as high as 40～70% of Vc was lost; with the method of heating and exhausting,the lose of Vc was reduced to about 15%; with the method in addition of sugar when heating,only 4.46% of Vc was lost; Vc could be to greatest degree kept(96.94%)by using sterilization aftr sealing. Therefore, by improving the technigues of peeling,taking juice and exhausting, Ve content in different processing products can be to different degree preserved.Vc is easily dissolved in water. After exhausting or sterilising, Vc in juice was basically stabilized. however. Vc could be still lost during cleaning.