摘要
以本土柑橘为例,研制其罐头加工工艺,并通过改变工艺参数,减少加工过程中VC的损失,使其保存率提高到72.9%。同时研究了柑橘在储存期间的VC保存率,结果表明,储存3个月内VC损失较快,储存1年后其保存率仅为27.1%。
This essay is aimed to study the process of canned orange and retention rate of VC after production and normal temperature storage.The VC retention rate is efficiently improved to 72.9% after changing some processing parameters. Meanwhile,the retention rate of VC in storage is observed,and the result shows that VC retention rate is higher in three months,but only 27.1% after one year storage.
出处
《农产品加工（下）》
2012年第4期61-62,79,共3页
Farm Products Processing
关键词
柑橘
罐头
VC
保存率
orange
can
VC
retention rate
