| 胡萝卜饮料在工业生产过程中胡萝卜素稳定性的研究 |
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| 引用本文： | 周立国,陶绪泉,周兆星,侯红岩,崔志娟,王宝生. 胡萝卜饮料在工业生产过程中胡萝卜素稳定性的研究[J]. 聊城大学学报(自然科学版), 1995, 0(1) |
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| 作者姓名： | 周立国 陶绪泉 周兆星 侯红岩 崔志娟 王宝生 |
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| 作者单位： | 聊城地区卫生防疫站 |
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| 摘 要： | 胡萝卜素具有非常高的营养价值和疗效作用．报道了胡萝卜饮料在工业生产过程中胡萝卜素的稳定性，着重分析了热处理、打浆、酶处理、配料、均质、脱气、杀菌等过程中胡萝卜素的变化情况．
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| 关 键 词： | 胡萝卜素，柱层析法，损失率 |
STUDY ON THE STABILITY CAROTENES IN THE PRODUCTION OF CARROT DRINK |
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| Zhou Liguo, Tao Xuquan, Zhou Zhaoxing, Hou Hongyan, Cui Zhijuan. STUDY ON THE STABILITY CAROTENES IN THE PRODUCTION OF CARROT DRINK[J]. JOURNAL OF LIAOCHENG UNIVERSITY (NATURAL SCIENCE, 1995, 0(1) |
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| Authors: | Zhou Liguo Tao Xuquan Zhou Zhaoxing Hou Hongyan Cui Zhijuan |
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| Affiliation: | Depotment of Chemistry |
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| Abstract: | Cartenes has a high value on nutrition and medicine. This paper reveals the stability of Carotenes in the production of carrot drink,and analyses the loss foctors of carotenes in chief heat treatment, beating,enzyme treatment, burden homogenization,degassing nad sterilizing process. |
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| Keywords: | Carrot drink Carotenes Loss foctors |
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