浓缩苹果汁生产中的抗坏血酸损失

【摘要】 浓缩苹果汁时，在果汁酶解澄清操作中，抗坏血酸的损失最大，约为66％；破碎及离心分离、带式压榨、HTST灭菌和真空浓缩工序中其损失分别为2．6％、0．8％、2．8％和8．7％。在空气中暴露的时间越长，抗坏血酸的损失越大。更多还原

【Abstract】 The loss of ascorbic acid in the concentrated apple juice processing were studied. The most loss of ascorbic acid were 66% occurred in the pectin enzymic hydrolysis and juice clear processes. The crush and separating. The pressing. The HTST sterilization and the Vacum-concentrting occurred the losses Of the asscorbic arid were 2. 6%、 0. 8%、 2. 8% and 8. 7%, respechvely.更多还原