摘要
采用微波辅助技术,对提高胡萝卜汁中β-胡萝卜素含量的工艺技术进行了研究,探索了微波处理的最佳工艺参数:即微波输出功率600W,料液比1∶3,处理时间58s,处理次数3次,β-胡萝卜素(与对照相比)平均增长率为117.25%。
In this paper,the conditions to increase the content ofβ-carotene in carrot juice by the microwave treatment were studied.The results obtained showed that the optimal process parameters were the following: the output power of micromave was 600W,the proportion of material and liquid was 1∶3,the treatment time was 58s,the treatment times was 3 times,the verage increasing rate of β-carotene content compared to control group was 117.25%.
出处
《西华大学学报（自然科学版）》
CAS
2006年第5期83-85,共3页
Journal of Xihua University:Natural Science Edition
基金
四川省教育厅自然科学基金重点项目(川教计2003A128西华大学0325171)
