安徽农业科学2016，Vol.44Issue(27)：59-60,88,3.
加工工艺对柠檬浓缩汁品质的影响
Effects of Processing Technology on the Quality of Concentrated Lemon Juice
摘要
Abstract
Objective] To discuss the effects of key processes of concentrated lemon juice on its quality.[Method] Taking VC content, total acid content and total phenols content of lemon juice as the main indexes, we discussed the influence of the four key working procedures inclu-ding filtration, centrifugation, concentration and sterilization on the change of three indexes.[ Result] The filtration process and small influ-ence on content of VC , total acid, total phenol and total sugar.Centrifugal process had great influence on the contents of VC and total phenol on which the influence of concentration process was relatively smaller and concentration process had great influence on the content of total sug-ar, while the sterilization process had great influence on contents of VC, total acid, total phenol and total sugar.[Conclusion] This research provides references for the optimization of actual production process of concentrated lemon juice.关键词
柠檬汁/加工工艺/品质Key words
Lemon juice/Processing technology/Quality分类
农业科技引用本文复制引用
丁心,章斌,邓其海,秦轶,侯小桢,任嘉平,黄志勇..加工工艺对柠檬浓缩汁品质的影响[J].安徽农业科学,2016,44(27):59-60,88,3.基金项目
国家星火计划项目（2015GA780044）；广东省科技计划项目（2012A020603008）；广东省教育部产学研结合项目（2012B 091000074）；广东省科技计划项目（2013B020503068）；广东普通高校工程技术开发中心项目（GCZX－A1415）。 （）
