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Study on the Protecting of Color in Squeezing Juice of Rosa roxburghii Tartt
Author(s): 
Pages: 30-32
Year: Issue:  2
Journal: NONWOOD FOREST RESEARCH

Keyword:  刺梨果汁榨汁护色;
Abstract: 对刺梨果汁榨汁工艺中护色问题进行了研究.在刺梨果实榨汁前对原料进行汽蒸、水煮、食盐溶液浸泡、抽真空等预处理技术,刺梨果实榨汁后采用明胶处理、抗坏血酸处理、葡萄糖氧化酶和热处理等方法处理果汁.各处理果汁存放24 h后,测定褐变度、维生素C和多酚的含量.结果表明:采用刺梨果实榨汁前进汽蒸和抽真空处理和榨汁后进行适宜浓度的明胶处理后,可有效保持刺梨果汁的颜色.
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