本文已被：浏览 1007次 下载 175次
投稿时间：2018-09-07
投稿时间：2018-09-07
中文摘要: 冷冻取汁技术可降低紫色马铃薯压榨出汁的难度，以提高紫色马铃薯出汁率，减少紫色马铃薯营养品质的损失为目的，研究冷冻预处理条件对紫色马铃薯出汁率及品质指标的影响，通过灰色关联度综合分析确定最佳冷冻处理参数为-10 ℃冷冻18 h，该处理条件下各指标含量分别为：出汁率52.89%，可溶性固形物6.40%，花青素358.38%，多酚和 VC分别为 1.46△OD/g 和 11.38 mg/100 g。
Abstract:Freezing juice extraction technology can reduce the difficulty of squeezing purple potato juice.In order to improve the juice yield of purple potato and reduce the loss of nutritional quality of purple potato，the effect of freezing pretreatment conditions on juice yield and quality indexes of purple potato was studied.Through comprehensive analysis of gray correlation degree，the optimal freezing treatment parameters were determined to be-10 ℃ freezing for 18 h.Under this treatment condition，the content of each index was 52.89%juice yield，6.40 % soluble solids，358.38 % anthocyanin，1.46 △OD/g polyphenol and 11.38 mg/100 g respectively.
文章编号：201913007 中图分类号： 文献标志码：
基金项目:内蒙古自然科学基金项目（2016MS0359）
| Author Name | Affiliation |
| ZHANG Yi-ran，WU Ting ，HAN Yu-mei | College of Food Science and Engineering，Inner Mongolia Agricultural University，Hohhot 010000，Inner Mongolia，China |
引用文本：
津ICP备20000603号-1