| 冷冻浓缩柑桔汁生产中维生素C的损失 |
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| 引用本文： | 王晓虹. 冷冻浓缩柑桔汁生产中维生素C的损失[J]. 贵阳金筑大学学报, 2001, 0(4) |
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| 作者姓名： | 王晓虹 |
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| 作者单位： | 贵阳金筑大学 贵州 |
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| 摘 要： | 通过对杀菌冷冻浓缩柑桔汁主要生产工艺中维生素C的测定,得出榨汁、浓缩、脱气HTST灭菌、贮藏工序中,维生素C损失分别为0.8％、9.0％、2.6％、<1％。
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| 关 键 词： | 冷冻浓缩柑桔汁 维生素C 损失 |
Loss of Vitamin C in the Production of Freezing Condensed Orange Juice |
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| Wang Xiao hong. Loss of Vitamin C in the Production of Freezing Condensed Orange Juice[J]. Journal of Jinzhu University of Guiyang, 2001, 0(4) |
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| Authors: | Wang Xiao hong |
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| Abstract: | Through the testing of Vitamin C in the production of freezing condensed orange juice, it is concluded that the loss of Vitamine C in the main processes of squeezing, condensing valeting HTST bacteria killing and storing is 0.8% ,9.0% ,2.6%,<1% respectively. |
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| Keywords: | Freezing condensed orange juice Vitamin C loss. |
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