摘要
本文主要研究了芦笋汁加工、贮藏过程中质量变化的机制和规律。结果表明,芦笋汁加工过程中以杀青和杀菌阶段的营养损失最大。芦笋汁在贮藏过程中的质量变化与温度密切相关。维生素C(VC)、氨基酸态氮(AN)、糖分和色泽变化的反应均为指数反应,VC、AN损失反应的活化能分别为7.36和10.09kcal/tool。贮藏过程中多数氨基酸有不同程度的损失,但天冬氨酸含量增加,并且以4℃下为大。
The mechanism and pattern of the variation in quality of asparagus juice during processing and storage were studied in this paper. The results showed that blanching and sterilization were the main stages of nutrient losses during processing. The quality change of asparagus juice during storage were a close relation to temperature. The variational reactions of VC AN sugar and color during storage were exponential reaction. The activation energy of VC and AN loss reactions were 7,36 and 10.09 kcal/mol. Most of the amino acid decreased differently during storage, but aspartic acid increased especially at 4℃.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1990年第5期23-28,共6页
Food and Fermentation Industries
