食品与发酵工业2016，Vol.42Issue(5)：152-158,7.DOI:10.13995/j.cnki.11-1802/ts.201605026
不同加工方式对苹果制品营养品质的影响
The impact of different processing methods on the nutritional quality of apple products
摘要
Abstract
The effect of different processing methods on the nutrients retention of apple products was investigated.Compared to apple chips (dried by hot air drying,vacuum freeze drying,difference temperature and pressure puffing drying,respectively),apple juices (clear and cloudy) kept high retention ratio of sugar contents and had less juice loss during processing.Clear apple juice achieved 6.76％ higher reducing sugar retention than that of cloudy apple juice.The retention of total sugars and reducing sugars of vacuum freeze dried apple chips were 86.29％ and 85.43％,respectively,which were the highest among all the dried products.Dried apple products showed significantly higher retention in total phenolic content,antioxidant capacity and crude fiber content than that of juices and Chinese traditional apple products (candied,pureed and canned apple) (P ＜ 0.05).Potassium and sodium were the main mineral elements in apple products,and the contents of mineral elements of Chinese traditional apple products were significantly higher than those of other apple products.关键词
苹果/加工方式/苹果干制品/苹果汁/营养品质Key words
apple/processing method/apple chips/apple juice/nutritional quality引用本文复制引用
胡秦佳宝,刘璇,毕金峰,周林燕,吴昕烨,高琨,魏宝东..不同加工方式对苹果制品营养品质的影响[J].食品与发酵工业,2016,42(5):152-158,7.基金项目
国家自然科学基金青年科学基金(No.31301527) （No.31301527）
公益性行业(农业)科研专项经费资助(No.201303076-02) （农业）
