摘要
研究了胡萝卜制汁过程中造成β－胡萝卜素损失的因素，分析了去皮、热烫。脱气、杀菌等主要加工工序对β－胡萝卜素保存率的影响，筛选出β－胡萝卜素损失最小的最佳工艺条件，使β－胡萝卜素保存率可达８２．３％。
The effects of major stages on carotene retention in carrot juice processing are investigat-ed. The influence on carotene retention is analysised when carrot is peeled, blanched,vacu-umized and sterilized. The best technical conditions for the retention of carotene are screened out. The retention of carotene content reachs 82. 3%.
出处
《浙江工业大学学报》
CAS
1996年第3期239-242,共4页
Journal of Zhejiang University of Technology
基金
浙江省教委基金
