沙棘果汁及果汁饮料加工中生素C保存率研究

摘要

Vitamin C is very easy to loss when sea-buckthorn juice and juice drink was formulated.The result of the experiment showed that frozen pressing,centrifugal ex tracting of fruitoil, uniformizing after deaerating,aseptic filling after UHT and soon greatly increased the surplus rate of vitamin C to 90%.%沙棘果汁及果汁饮料生产中极易造成维生素C损失,生产及研究试验表明:在榨汁、提油、均质、脱气、灌装、杀菌等主要加工工艺中,采用冷冻榨汁、离心提油、先脱气后均质、超高温杀菌后无菌灌装可使维生素C保存率达90%以上。