【摘要】 研究温度、pH值等因素对饮料中添加的营养强化剂Vc稳定性的影响,实验结果表明:在密闭的条件下,60min内,pH 4.0~10.0、80~100℃对Vc的破坏均在10%以内,影响不大;其中,在中性条件(pH 6.0~8.0)下较为稳定。在同一pH值下,空气中的氧气、水中的溶解氧以及水质对Vc的破坏作用非常显著。Vc强化饮料在配制和生产过程中,采用去离子水,或对饮料用水进行脱气脱氧处理,有利于Vc饮品的长期保存。更多还原

【Abstract】 The effect of temperature and pH values on the stability of Vc in nutrition-intensified beverage processing was studied. The experimental results inclined that Vitamin C was damaged less than 10% under the condition of pH4.0~10.0 and 80~100℃ within 60 min in a closed vessel, and was more stability thereunto in neutral medium(pH6.0~8.0). Oxygen from air and water had a dramatic effect on the damage of Vitamin C in the solution with the same pH value. Water deionized or treated with degassing and deoxygenating was suggested to be adopted in the formulation and processing of Vc-intensified beverage to extend the shelf life.更多还原