| 不同加工条件对橙汁Vc含量的影响 |
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| 引用本文： | 魏芳,戴菁,杨盼,蔺万煌.不同加工条件对橙汁Vc含量的影响[J].山西农业科学,2012,40(9):986-988,992. |
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| 作者姓名： | 魏芳 戴菁 杨盼 蔺万煌 |
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| 作者单位： | 湖南农业大学生物科学技术学院,湖南长沙,410128 |
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| 基金项目： | 大学生创新性实验计划项目 |
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| 摘 要： | 以新鲜橙子为原料,采用2,6-二氯靛酚滴定法,研究不同加工条件对橙汁Vc含量的影响。结果表明,去皮处理工序中,橙子暴露时间超过30 min时,Vc含量严重损失;不同的热烫工序下Vc含量有显著差异,热水热烫使Vc含量降低,而微波热烫Vc的损失率较热水热烫低,且Vc含量比鲜果增加了1.09%～1.34%;压榨打浆工序中,添加植酸且用研磨法打浆有利于保持Vc含量;灭菌工序中,橙汁在95℃下灭菌15 min,灭菌效果最好,且Vc的损失率最小。
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| 关 键 词： | 橙汁 Vc 加工条件 损失率 |
The Influence of Processing Conditions of Orange Juice to Vitamin C Content |
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| WEI Fang
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DAI Jing
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YANG Pan
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LIN Wan-huang.The Influence of Processing Conditions of Orange Juice to Vitamin C Content[J].Journal of Shanxi Agricultural Sciences,2012,40(9):986-988,992. |
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| Authors: | WEI Fang DAI Jing YANG Pan LIN Wan-huang |
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| Institution: | (College of Bioscience and Biotechnology,Hunan Agricultural University,Changsha 410128,China) |
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| Abstract: | Using fresh oranges as material and the 2,6-dichlorindophenol titration method in vitamin C determination,the changes of vitamin C content at different processing conditions were studied in this paper.The results indicated that the content of vitamin C in orange juice was basically lost after exposuring in the air more than 30 minutes in the procedure of orange peeling.The contents of vitamin C were various during different blanching procedures.Hot water blanching reduced the content of vitamin C while the vitamin C loss rate of microwave blanching was lower than that of hot water blanching,and it increased 1.09%～1.34% than raw orange.During the pulping processing,addition of phytic acid and grinding method were beneficial for stabilizing vitamin C.The loss rate of vitamin C was the lowest and it had better effect of sterilization by pasteurization at 95 ℃ and 15 minutes. |
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| Keywords: | orange juice vitamin C processing conditions loss rate |
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