摘要
主要研究了枸杞干果制汁过程中果胶酶处理、榨汁、真空脱气、杀菌等工序对β-胡萝卜素保存率的影响 ,得出制汁工艺优化组合如下 :枸杞干果复水破碎后 ,45℃、pH3 5加入0 25g/kg 果浆果胶酶作用2 5h ,加入0 03 %EDTA -Na2 榨汁 ,26℃0 09MPa进行真空脱气后调 pH4 0～4 2后采用杀菌式5′—5′—10′/100℃进行杀菌 ,β-胡萝卜素保存率可达74 10 %。此外 ,还探讨了包装材料颜色及保藏温度对枸杞汁β-胡萝卜素保存率的影响 ,结果表明 :保藏温度无显著影响 ,而包装材料颜色有显著影响。
In this article,effects of treatment with pectinase,juice squeezing,deairing and sterilization technology on the retention of β-carotene during juice processing of dried Lycium fruit were studied,the optimum combination of juice processing was obtained as follows:after rehydration and break,treat with 0 25 g/kg pulp pectinase at 45℃,pH 3 5 for 2 5h,add 0 03%EDTA-Na2 during juicing;vacuum deair at 26℃,0 09MPa,then ajust pH to 4 0～4 2 and sterilize with 5′-5′-10′/100℃,the retention of β-carotene could reach 74.1%.And also effect of color of packing material and storage temperature on retention of β-carotene in Lycium juice during storage were discussed,the result showed that temperature was insignificant and color was significant.
出处
《食品科技》
CAS
北大核心
2000年第4期8-10,共3页
Food Science and Technology
关键词
枸杞干果
Β-胡萝卜素
保存率
制汁
保藏
Lycium dried fruit,β-carotene,retention,juice processing,storage
