摘要
本文就山萸肉澄清汁Ｖｃ含量随加工条件变化的规律进行了研究，结果表明；适当的预处理可使Ｖｃ的浸出率由４０．９％提高到７０．２％；最适酶解条件下Ｖｃ浸出率达８６．９％；冷冻及酶法澄清时Ｖｃ保存率较高，分别达８３．３％和８４．４％；适宜杀菌条件下Ｖｃ保存率可达９３．６％～９６．５％。
The results showed that Vc extracting rate could be improved from 40.9% to 70.2% under properpre-trcatments, and could be up to 86.9% under optimum liquidizing conditions. Vc conserving rate of freezing andpectinase clarification could be up to 83.3% and 84.4%, respectively, and could reach to 93.6%-96.5% under suitable sterilizing conditions.
出处
《沈阳农业大学学报》
CAS
CSCD
1999年第2期140-143,共4页
Journal of Shenyang Agricultural University
