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Research on β-Carotene Retention Rate in Carrot Juice Process
Author(s): 
Pages: 56-59
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  胡萝卜汁β-胡萝卜素保存率;
Abstract: 通过对胡萝卜制汁生产过程中的去皮、软化、榨汁、均质、浓缩等各单元操作工艺的优化研究,探讨了加工方式对β-胡萝卜素保存率的影响,确定了浓缩胡萝卜汁生产的最佳工艺条件为:质量分数5%复合磷酸盐95℃3min去皮;在0.5%柠檬酸+0.3%Vc混合液中95℃条件下热烫3min;趁热打浆[m(胡萝卜):m(混合液)=1:2.5],先粗碎、再粗磨、最后细磨;在超声波输出功率400W、超声时间4s、间歇时间3s、总工作时间6min、料液比(g:mL)1:3、超声温度40℃条件下进行细胞破壁;二次均质压力分别为19、25MPa;脱气条件为60℃,0.065MPa;微波灭菌2min.在该条件下,整个制汁过程中β-胡萝卜素的保存率为83.03%.
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