食品科学2001，Vol.22Issue(1)：56-58,3.
天然抗氧化剂控制草莓加工中V C损失效应研究
Study on Natural Antioxidant Control of VC Loss in strawberry Processing
摘要
Abstract
The control effect of several kinds of natural antioxidants on VC loss in the process ofstrawberry vashing and pulping was studied in this paper. Meanwhile they were compared with the effect of EDTA which has been treguently used in food processing. The results showed that 0.015％ PA (Phvtic Acid) could effectively control the VC loss in strawber~prolessing VC preservation yield has reached 91.62％ in washing and 70.19％ in pulping. Mixed with 0.015％ natural antioxidants, VC preservation yield could be increased to 92.74％ in pulping.关键词
草莓果实维生素C天然抗氧化剂分类
轻工纺织引用本文复制引用
王绍美,卿晓红,黄美霞..天然抗氧化剂控制草莓加工中V C损失效应研究[J].食品科学,2001,22(1):56-58,3.
