【摘要】 山楂加工过程中营养成分尤Ｖｅ很易被破坏损失。本研究表明在山楂干制、山楂果茶、浓缩山楂汁等加工过程中采用浸硫、真空干燥、人工干燥、热烫、高温浸提、快速冷却、脱气以及添加胡萝卜等工艺技术能显著地提高制品的Ｖｃ和黄酮化合物等营养物质保存率，热烫最适温度９０～１００℃，时间５ｍｉｎ，生产中宜推广应用。更多还原

【Abstract】 The nutrients especially Ascorbic acid is to be destroyed and lost. in Processing of Hawthorn. The processing technology of raising nutrition quality in dry, nectar, juice of Hawthorn are studied. the results show that sulphur treatment, VaCumm dry, artificial dry, heat treatment, hightemp. Soak, fast-cooling can increase nutrition quality in Howthorn products. for example, ascorbic acid and flavonoids. The most Suitable temp of heat treatment is 90℃～100℃, time is 5min.更多还原