| 超高压杀菌对鲜榨猕猴桃汁中Vc含量变化的影响 |
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| 引用本文： | 赵玉生,赵俊芳.超高压杀菌对鲜榨猕猴桃汁中Vc含量变化的影响[J].食品研究与开发,2006,27(11):24-25. |
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| 作者姓名： | 赵玉生 赵俊芳 |
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| 作者单位： | 郑州轻工业学院食品工程系,河南,郑州,450002 |
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| 摘 要： | 探讨了超高压杀菌过程中压强变化对鲜榨猕猴桃汁中Vc含量的影响。实验结果表明，经超高压处理后猕猴桃汁中的总Vc保存率在85％以上，还原型Vc在83％以上，保存率远远高于热力杀菌技术。
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| 关 键 词： | 超高压 猕猴桃汁 总Vc 还原型Vc |
| 收稿时间： | 2006-07-07 |
| 修稿时间： | 2006年7月7日 |
EFFECT OF THE VITAMIN C CONTENT IN FRESH KIWI JUICE BY ULTRA-HIGH PRESSURE STERILIZATION |
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| ZHAO Yu-sheng,ZHAO Jun-fang.EFFECT OF THE VITAMIN C CONTENT IN FRESH KIWI JUICE BY ULTRA-HIGH PRESSURE STERILIZATION[J].Food Research and Developent,2006,27(11):24-25. |
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| Authors: | ZHAO Yu-sheng ZHAO Jun-fang |
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| Affiliation: | Food Engineering Department, Institute of Zhengzhou Light Industry, Zhengzhou 450002, Henan,China |
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| Abstract: | The paper analyzed the variation of Vitamin C content in the fresh Kiwi juice before and after being processed under Ultra-High Pressure sterilization. The experiment results showed that the total Vitamin C preserving rate keep more than 85 percent and the antitype Vitamin C more than 83 percent, which is much better than treated by traditional heating sterilization method. |
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| Keywords: | Ultra-High Pressure Kiwi juice total Vitamin C antitype Vitamin C |
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