摘要
通过辣椒果实采后存放和熟化过程中维生素C含量变化的研究,结果表明,辣椒果实采后存放过程中维生素C损失明显,但不同品种、不同温度、不同存放时间以及包装与否下降幅度和递减速率存在差异,5℃下存放5d维生素C损失量无显著差异,存放10d损失量显著,15d极显著,15℃下5d损失量显著,存放10d损失量极显著,35℃和25℃存放5d损失量极显著,辣椒果实不包装存放比包装存放损失量稍大;辣椒果实加工熟化过程中,果实切块维生素C损失量明显多于整体加工,5min内油炒损失量小于100℃水中煮泡,20min时相近。
Passing studies on changes of vitamin c content in the fruit of capsicum during depositing and processing. The result expresses： After capsicum fruit adopts deposit the process the inside the vitamin c to lose obviously, but different species, different temperature, different deposit time and packing or not descent range with gradually decrease velocity exist difference,5℃ down deposit 5 day vitamin c lose to measure to have no prominence difference. Deposit 10d losses measure to show, prominence 15d show prominence, 15℃, next 5 day the loss measure to show bally prominence, and deposit 10 day loss the deal very show prominence,15d very show prominence, 35℃, with 25℃;deposit 5 day loss show bally prominence. The hot capsicum fruit does not pack to deposit to compare the packing to deposit to lose measure slightly big. The hot capsicum fruit processes in the process, and the fruit slice a vitamin c lose measure obviously the precious sight more the whole process, 5min inside the oil fry to lose measure smaller 100℃; waters inside boil, 20min is close.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期227-229,共3页
Science and Technology of Food Industry
