摘要
研究了浓缩苹果汁加工过程中各工序对棒曲霉素含量的影响。结果表明,喷淋、拣选、清洗是去除棒曲霉素的关键步骤,去除率为60.18％;吸附树脂对棒曲霉素去除效果显著。此外,研究了加工季节中棒曲霉素的变化规律,为果汁加工厂家建立科学完善的HACCP管理体系提供了理论依据。
The effects of different treatments on the patulin content in apple juice during the industrial processing of apple juice concentrate were investigated. Washing and proper picking up appeared to be the most critical steps for removing patulin from apple juice and up to 60% could be removed using high -pressure water rinsing. Resin adsorption was found to be very effective for the removal of patulin from apple juice. Furthermore, and the changes of patulin during whole production season was available, which provides a theoretical base for manufacturers to set up scientific and sound HACCP management system.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期162-164,共3页
Science and Technology of Food Industry
基金
研究生培养创新基金项目
关键词
棒曲霉素
浓缩苹果汁
测定
动态分析
patulin
concentrated apple juice
determination
dynamic analysis
