食品科学
食品科學
식품과학
FOOD SCIENCE
2001年
1期
56-58
,共3页
草莓果实维生素C天然抗氧化剂
草莓果實維生素C天然抗氧化劑
초매과실유생소C천연항양화제
研究了几种天然抗氧化剂在草莓果实浸洗、打浆工序中、控制VC损失的效应，并与果品加工常用的EDTA进行比较，结果表明0.015％的植酸处理组在浸洗、打浆、工序中表现了对VC良好的保存效果，V(保存率分别达91.62％和70.18％，采用0.015％天然混合抗氧化剂进行打浆处理，vC保存率最高可达92.14％，表现出极高的增效作用。
研究瞭幾種天然抗氧化劑在草莓果實浸洗、打漿工序中、控製VC損失的效應，併與果品加工常用的EDTA進行比較，結果錶明0.015％的植痠處理組在浸洗、打漿、工序中錶現瞭對VC良好的保存效果，V(保存率分彆達91.62％和70.18％，採用0.015％天然混閤抗氧化劑進行打漿處理，vC保存率最高可達92.14％，錶現齣極高的增效作用。
연구료궤충천연항양화제재초매과실침세、타장공서중、공제VC손실적효응，병여과품가공상용적EDTA진행비교，결과표명0.015％적식산처리조재침세、타장、공서중표현료대VC량호적보존효과，V(보존솔분별체91.62％화70.18％，채용0.015％천연혼합항양화제진행타장처리，vC보존솔최고가체92.14％，표현출겁고적증효작용。
The control effect of several kinds of natural antioxidants on VC loss in the process ofstrawberry vashing and pulping was studied in this paper. Meanwhile they were compared with the effect of EDTA which has been treguently used in food processing. The results showed that 0.015％ PA (Phvtic Acid) could effectively control the VC loss in strawber~prolessing VC preservation yield has reached 91.62％ in washing and 70.19％ in pulping. Mixed with 0.015％ natural antioxidants, VC preservation yield could be increased to 92.74％ in pulping.
