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| 柑橘罐头研制及其VC保存率研究 | |
| 引用本文： | 喻凤香,林亲录,陈煦,黄中培.柑橘罐头研制及其VC保存率研究[J].农产品加工．学刊,2012(4):61-62,79. |
| 作者姓名： | 喻凤香 林亲录 陈煦 黄中培 |
| 作者单位： | 1. 湖南生物机电职业技术学院,湖南长沙410127;中南林业科技大学,湖南长沙410000 2. 中南林业科技大学,湖南长沙,410000 3. 湖南省农业科学院,湖南长沙,410000 4. 湖南生物机电职业技术学院,湖南长沙,410127 |
| 摘 要： | 以本土柑橘为例,研制其罐头加工工艺,并通过改变工艺参数,减少加工过程中VC的损失,使其保存率提高到72.9%。同时研究了柑橘在储存期间的VC保存率,结果表明,储存3个月内VC损失较快,储存1年后其保存率仅为27.1%。 |
| 关 键 词： | 柑橘 罐头 VC 保存率 |
Process of Canned Orange and Retention Rate of VC |
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| YU Feng-xiang , LIN Qin-lu , CHEN Xu , HUANG Zhong-pei.Process of Canned Orange and Retention Rate of VC[J].Nongchanpin Jlagong.Xuekan,2012(4):61-62,79. | |
| Authors: | YU Feng-xiang LIN Qin-lu CHEN Xu HUANG Zhong-pei |
| Institution: | 1(1.Hu’nan Biological Electromechanical Polytechnic,Changsha,Hu’nan 410127,China; 2.Central South Forestry University,Changsha,Hu’nan 410000,China; 3.Hu’nan Academy of Agricultural Sciences,Changsha,Hu’nan 410000,China) |
| Abstract: | This essay is aimed to study the process of canned orange and retention rate of VC after production and normal temperature storage.The VC retention rate is efficiently improved to 72.9% after changing some processing parameters. Meanwhile,the retention rate of VC in storage is observed,and the result shows that VC retention rate is higher in three months,but only 27.1% after one year storage. |
| Keywords: | orange can VC retention rate |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |