| 不同前处理对胡萝卜汁榨出率等参数的影响 |
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| 引用本文： | 林志民,王文振,李诚志.不同前处理对胡萝卜汁榨出率等参数的影响[J].福州大学学报(自然科学版),2001,29(2):128-131. |
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| 作者姓名： | 林志民 王文振 李诚志 |
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| 作者单位： | 福州大学侨兴轻工学院, |
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| 摘 要： | 研究表明 ,胡萝卜经过冻融处理后 ,胡萝卜汁的榨出率最高 ;经过蒸汽热烫 2 1min处理后 ,榨汁中的可溶性固形物和胡萝卜素的含量均最高 ;经过蒸汽热烫 30min处理后 ,单位重量的胡萝卜的可溶性固形物和胡萝卜素的榨出率最高 .
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| 关 键 词： | 胡萝卜汁 榨出率 可溶性固形物 胡萝卜素 |
| 文章编号： | 1000-2243(2001)02-0128-04 |
| 修稿时间： | 2000年6月7日 |
Influence of different pre - treatments on the extracting ratio, the contents of soluble solids and carotene of carrot juice |
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| LIN Zhi-min,WANG Wen-zhen,LI Cheng-zhi.Influence of different pre - treatments on the extracting ratio, the contents of soluble solids and carotene of carrot juice[J].Journal of Fuzhou University(Natural Science Edition),2001,29(2):128-131. |
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| Authors: | LIN Zhi-min WANG Wen-zhen LI Cheng-zhi |
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| Institution: | (College of Qiaoxing Light Industry, Fuzhou University,Fuzhou, Fujian 350002, China) |
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| Abstract: | Experiment results indicated that the extracting ratio of carrot juice was the highest after carrots were treated by the freezing and thawing method. The contents of soluble solids and carotene in extracted carrot juice were the highest when carrots were blanched for 21 min by steam. The weights of soluble solids and carotene drawn from per unit weight of carrots were the heaviest when carrots were blanched for 30 min by steam. |
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| Keywords: | carrot juice extracting ratio soluble solids carotene |
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