, 4, 6, 8 m in; 30%, 50%, 70%, 90% 100% 15, 30, 45, 60, s V c
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- Ἀνδρέας Μαρκόπουλος
- 8 χρόνια πριν
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1 32 6 ( ) V o l. 32 N o Jour. of N o rthw est Sci2T ech U niv. of A gri. and Fo r. (N aṫ Sci. Ed. ) June 2004 Vc Ξ 1, 2, 2, 1, 3, 3 (1, ; 2, ; 3, ) [ ], V c, V c, V c ; V c, V c, V c, V c 1. 77% 5. 31% ; V c ;, 0. 03% ED TA % V c; m in, V c % ; V c [ ]; ; V c [ ] T S [ ] A [] (2004) ,,, [1 ], 100 g 5 12 g, g, 0. 6 g, g, 1. 4 g, m g, C 14, C m ggkg,,,,,,,,,,,,,, V c, [1 ] : V c [2, 3 ], V c V c,, V c, , 3, 500 g, g ( 1 m in) ( 5 m in) ( 15 m in), V c , 500 g 85, 90, , 2, 4, 6, 8 m in; 100 2, 4, 6, 8 m in;, M H z, 800 W,, 10%, 30%, 50%, 70%, 90% 100% 15, 30, 45, 60, sv c g ( ), 500 g ( ), V c Ξ [] [](2001) [](1957- ),,,,,
2 6 : V c 91 V c,, 0. 01%, 0. 02% 0. 03% ED TA ; 0. 01%, 0. 02% 0. 03% ; 0. 01% % ED TA, 0. 02% % ED TA 0. 03% % ED TA 15, 30, m in, V c , ( 0. 08M Pa), 85, 90, , 15, m in, V c ( ) ( 20 ) ( ), 10 m in, V c 1. 4 V c V c 2, 62, V c T able 1 T he vitam in C s of straw berry during 2. 1 V c, V c 1, 1 m in,v c, %, 5 m in, V c % ; V c % V c,, V c m ethod gm in tim e m ethod gm in tim e F resh straw berry N o rm al Fast Slow V c V c 2 3, V c, , 2 V c T able 2 T he vitam in C s of straw berry during blanch ing by ho t w ater % g T emperature ,, V c T able 3 T he vitam in C s of straw berry during blanch ing by steam V c T able 4 T he vitam in C s of straw berry during blanch ing by m icrow ave % g% M icrow ave pow er gs
3 92 ( ) 32 4, 30% s, V c,,,, [4, 5 ] V c, V c [2, 3 ] 2. 3 V c, V c 5 5, V c %, V c %, V c 2. 4 V c 6, V c, V c, V c, 0. 03% 0. 01% 0. 02%, 0. 03% ED TA 0. 01% 0. 02% ED TA, 0. 03% 0. 03% ED TA 0. 03% ED TA %, V c 96% 5 V c T able 5 T he vitam in C s T reatm ent 6V c during p ressing F resh straw berry Coo l p ress Ho t p ress T able 6 Effect of resisted oxidizer on vitam in C s of straw berry juice during clarifying % Resisted oxidizer % ED TA % ED TA % ED TA % 0. 01% Phytic acid % 0. 02% Phytic acid % 0. 03% Phytic acid % ED TA % 0. 01% ED TA % Phytic acid % ED TA % 0. 02% ED TA % Phytic acid % ED TA % 0. 03% ED TA % Phytic acid CK V c 7,,, 0. 03% ED TA % 7V c T able 7 Effect of clarifying m ethods on vitam in C s of straw berry juice % C larifying m ethods CK of coo l clarifying Coo l clarifying+ p ro tective agent CK of natural clarifying N atural clarifying+ p ro tective agent : 0. 03% ED TA % N o te: P ro tective agent is 0. 03% ED TA % phytic acid V c V c, (25, 7 d), 8, V c, 90, 15 m in, V c %, 2. 6 V c 9, V c,,v c, V c 97%,
4 6 : V c 93 8 V c T able 8 Effect of pasteurized conditions on vitam in C s of straw berry juice g T emperature V c T able 9 T he vitam in C s on Coo ling m ethods different coo ling m ethods % m in 90 and 15 m in pasteuri2 zation m in 100 and 5 m in pasteuri2 zation N o coo ling N o rm al coo ling Step coo ling Fast coo ling , V c,,v c [4, 6, 7 ],, V c ( 2, 3), V c [8 ] [9 ], V c,, 30% 1 m in, V c,, V c, V c V c [2 ], V c [5 ], V c,, V c, V c, V c, V c %, [1 ] 0. 03% ED TA % V c, V c,, V c, m in V c % V c,, V c V c, V c : (1 m in) ( 30% 60 s) ( 0. 03% ED TA % ) (90, 15 m in) [] [ 1 ],,. [J ]., 1988, (10) : [ 2 ] Summ er J L. A sco rbic acid in foods[j ]. J Food N utrition, 1983, 40 (1) : [ 3 ] Pardio Sedas, V io leta T,M iguela. A sco rbic acid lo ss and senso ry changes in interm ediate mo isture p ineapp le during sto rage at de2 gree C [J ]. International Journal of Food Science and Techno logy, 1994, 29 (5) : [ 4 ] D rouzas A E, Schubert H. M icrow ave app lication in vacuum drying of fruits[j ]. Journal of Food Engineering, 1996, 28: [ 6 ]. V c [J ]., 1989, (9) : 3-5. [ 7 ]. [J ]., 1990, (2) : [ 8 ],,. [J ]., 1992, (1) : 6-8. [ 9 ]. V c [J ]., 1997, (3) : [ 10 ],,. [J ]., 2001, (5) :
5 94 ( ) 32 Study on the change and the con tro l of vitam in C du ring straw berry ju ice p rocessing GAO Y uan- jun 1, 2, X IONGW e i-dong 2, XU Ke-yong 1, FAN Hao- li 3, HOU Hong-q in 3 (1 College of Food S cience and Eng ineering,n orthw est S ci2t ech U niversity of A g riculture and Forestry, Yang ling, S haanx i , China; 2 Food and B ioeng ineering D ep artm ent, Zhengzhou College of L ight Industry, Zhengzhou, H enan , China; 3 F ood S cience D ep artm ent, H enan V ocation2t echnical T eachers Colleg e, X inx iang, H enan , Ch ina) Abstract: Changes of vitam in C and m ethods to con tro l the change du ring straw berry ju ice p rocessing w ere studied in th is paper. T he resu lts show ed that: clean ing m ethod had eviden t effect on con ten t of vita2 m in C in straw berry and the fast clean ing m ade fo r vitam in C reten tion. V ariou s b lanch ing had sign ifican t effect on con ten t of vitam in C in straw berry. Bo th ho t w ater b lanch ing and steam b lanch ing reduced con ten t of vitam in C in straw berry. T he vitam in C reten tion by m icrow ave b lanch ing is h igher than that by ho t w a2 ter b lanch ing and steam b lanch ing, and increased 1. 77% % than raw straw berry. Ho t squeezing w as beneficial fo r keep ing vitam in C con ten t in straw berry ju ice. T he p rocess of coo ling and clarifying supp le2 m en ted w ith 0. 03% ED TA % Phytic acid w as beneficial fo r keep ing vitam in C con ten t in straw berry ju ice. Pasteu rization by 90 and 15 m inu tes has better effect of sterilization and keep ing vitam in C % ; A fter pasteu rization, fast coo ling w as beneficial to vitam in C reten tion. Key words: straw berry ju ice; p rocessing techno logy; vitam in C reten tion ( 89 ) Characteristics of tem peratu re to lerance of dry yeast fo r vin ification L IU Yan- lin 1, J IANG Si-x in 2, ZHANG Zhen-wen 1,YANG Zong- ling 1,L U Yan-wen 1 (1 College of Enology,N orthw est S ci2t ech U niversity of A g riculture and Forestry, Yang ling, S haanx i, , China; 2 Institute of M icrobiology, the Chinese A cademy of S cience,b eijing , China) Abstract:M o re than 20 k inds of dry w ine yeasts w ere u sed fo r the characteristic study of h igh and low temperatu re to lerance in th is paper. T he resu lts indicated that all the yeasts cou ld grow at 37. L ess yeasts cou ld grow w ith the temperatu re increasing. F ive yeast strain s (10 # 21, 10 # 22, 11 # 21, 11 # 22, 21 # ) have the ab ility grow ing in h igh temperatu re ( 45 ). A nd w hen the temperatu re w as m uch low (10-16 ), the grow th rates w ere slow ed dow n w ith the temperatu re decreasing. Six strain s (9 #, 15 #, 18 #, 26 #, 27 # and 30 # ) grew better in low temperatu re. D ifferences cou ld be ob served in differen t grow th condition s, as w ell as in grow th rate and in grow th capacity. Key words: w ine yeast; temperatu re; to lerance; grou th of yeast
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