| 沙棘果汁及果汁饮料加工中生素C保存率研究 |
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| 引用本文： | 文连奎,谢春阳,戴昀弟,盖文昌. 沙棘果汁及果汁饮料加工中生素C保存率研究[J]. 吉林农业大学学报, 2001, 23(1): 104-106 |
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| 作者姓名： | 文连奎 谢春阳 戴昀弟 盖文昌 |
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| 作者单位： | 1. 吉林农业大学食品工程学院
2. 蛟河市昌宏沙棘实业开发公司 |
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| 基金项目： | 吉林省科委资助项目(980206-10) |
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| 摘 要： | 沙棘果汁及果汁饮料生产中极易造成维生素C损失,生产及研究试验表明在榨汁、提油、均质、脱气、灌装、杀菌等主要加工工艺中,采用冷冻榨汁、离心提油、先脱气后均质、超高温杀菌后无菌灌装可使维生素C保存率达90%以上。
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| 关 键 词： | 沙棘 果汁饮料 维生素C 保存率 |
| 文章编号： | 1000-5684(2001)01-0104 -03 |
| 修稿时间： | 2000-08-21 |
Surplus Rate of Vitamin Cduring Processing of Juice and Juice Drink from Sea-Buc kthorn |
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| WEN Lian-kui,XIE Chun-yang,DAI Yun-di,GAI Wen-chang. Surplus Rate of Vitamin Cduring Processing of Juice and Juice Drink from Sea-Buc kthorn[J]. Journal of Jilin Agricultural University, 2001, 23(1): 104-106 |
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| Authors: | WEN Lian-kui XIE Chun-yang DAI Yun-di GAI Wen-chang |
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| Abstract: | Vitamin C is very easy to loss when sea-buckthorn juice and juice drink was formulated.The result of the experiment showed that frozen pressing,centrifugal extracting of fruit oil, uniformizing after deaerating, aseptic filling after UHT and so on greatly increased the surplus rate of vitamin C to 90%. |
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| Keywords: | sea-buckthorn juice drink vitamin C surplus rate |
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