不同热烫条件对胡萝卜加工品质的影响

摘要

The paper studied the effects of different blanching conditions on the POD, the contents and the preservation rate of vitamin C and β -carotene, and the browning degree of carrot by selecting the blanching conditions of the processing technology of dehydrated carrot. The results showed that the POD was completely deactivated, the preservation rates of vitamin C and β -carotene were respectively 62.73% and 87.10%, and the processed carrot product had the minimum browning degree when the carrot was blanched at 90 ℃ for 6 minutes.%通过对脱水胡萝卜加工工艺流程中的热烫条件进行设计筛选,研究不同热烫条件对过氧化物酶( POD)、维生素C、β-胡萝卜素含量、保存率及褐变度的影响.结果表明:于90℃热烫6 min,胡萝卜中的POD完全失活,维生素C保存率为62.73％,β-胡萝卜素保存率为87.10％,所产生的褐变度最小.