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投稿时间：2016-01-23
投稿时间：2016-01-23
中文摘要: 选择 200 MPa~500 MPa 的压力，10 min 的保压时间对猕猴桃、柑桔果肉饮料进行超高压处理，研究超高压处 理的果肉饮料在不同储藏时间、不同储藏温度下维生素 C 含量的变化。结果表明：不同压力处理对猕猴桃、柑桔果肉 饮料的维生素 C 含量影响差异性较小，但随着储藏期的延长，不同压力处理的果肉饮料中维生素 C 的含量出现很大 的差异，最大差异值达 25.165 mg/100 g；同等压力下，4 ℃冷藏对维生素 C 的保留率远远大于室温（25 ℃）储藏，低温更 有利于保存超高压果肉饮料中的维生素 C。
Abstract:Kiwifruit and citrus pulp were applied to high pressure processing （HPP） within 200 MPa to 500 MPa for 10 min. The change of VC content in pulp drinks during the different storage time and different tempera－ ture were investigated. The results showed that Vc content of pulp drinks were found to be not significant after HPP. But VC content was of great differences between the pressures with the storage time. Under 4 ℃， ascorbic acid retention rate was much greater than 25 ℃ in the same pressure. Low temperature was more conducive to preservation nutrients in pulp drinks.
keywords: high pressure fruit pulp VC
文章编号：201704042 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| WANG Ling-yun， LUO Cang-xue* | College of Food and Biological Engineering， Shaanxi University of Science and Engineering， Xi'an 710021， Shaanxi， China |
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