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％。
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.
关键词
冷冻浓缩柑桔汁
维生素C
损失
Freezing condensed orange juice, Vitamin C, loss.
