【摘要】 研究了山楂酱加工工艺中抗坏血酸的变化规律、影响因素及控制技术。结果表明：在山楂酱加工工艺中，抗坏血酸损失最严重的工序为打浆工序，其次为切分和常压浓缩为工序，其它工序对抗坏血酸含量影响不大；山楂整果形态软化不会导致的抗坏血酸损失，并使抗坏血酸含量提高 ６．４５％ ～２３．４４％ ，以山楂果片形态软化则会导致严重的抗坏血酸损失。蒸汽软化的抗坏血酸保存率显著高于热水软化；高糖量有利于控制常压浓缩时抗坏血酸损失。真空浓缩的抗坏血酸保存率与真空度呈极显著的正相关，保持 ９３．３３ｋ Ｐａ 真空度浓缩可使山楂酱体抗坏血酸保存率高达 １００％ 。更多还原

【Abstract】 The law of ascorbic acid change, its influencial factors and controlling technology during haw jam convention processing technology, the most serious if L AA loss wax beating, and cutting and air concentration secondly. Other processes had little influence on L AA content of haw jam .softening of intact haw not only didn’t cause the loss of L AA, but also increased L AA content by 6.45%～23.44%.However,softening of haw section caused the serious loss of L AA. The rate of L AA retention in steam softening was notably higher than that of in heat water softening. Higher suger was benefit to controlling the L AA loss of haw pulp during air concentration. The L AA retention rate of vacuum concentration(VC) was highly significant positive correlated with the vacuum. When the vacuum kept at 93.33 kPa in vacuum pan, the L AA retention rate of haw jam was 100% during VC.更多还原