摘要
沙棘果汁饮料生产中的澄清、灭菌及浓缩等工艺过程,对其Vc均有一定的损失。本试验表明,其损失程度与采用的工艺条件有关。若采用离心—硅藻土压滤—高温瞬时灭菌及真空浓缩等先进工艺时,其Vc的总损失率在10％以下。
In the production of seabuckthorn juice, some process, such as clearing, sterilization and concentration, may cause certain loss of vitamin C. T his experiment showed that the loss rate was related to process conditions. The total loss rate of vitamin C was less than 10％ when centrifugation, diatomite filter-pressing, high-temperature short-time sterilization and vacuum concentration were adopted.
出处
《食品工业科技》
CAS
CSCD
北大核心
1991年第4期7-10,共4页
Science and Technology of Food Industry
