32 6 ( ) V o l. 32 N o. 6 2004 6 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, 712100; 2, 450002; 3, 453003) [ ], V c, V c, V c ; V c, V c, V c, V c 1. 77% 5. 31% ; V c ;, 0. 03% ED TA + 0. 03% V c; 90 15 m in, V c 98. 56% ; V c [ ]; ; V c [ ] T S255. 44[ ] A [] 167129387 (2004) 0620090205,,, [1 ], 100 g 5 12 g, 0. 4 0. 6 g, 0. 6 g, 0. 6 1. 6 g, 1. 4 g, 0. 01 m g, C 14, C 300 1 600 m ggkg,,,,,,,,,,,,,, V c, [1 ] : V c [2, 3 ], V c V c,, V c, 1 1. 1 1. 2 1. 3 1. 3. 1, 3, 500 g, 2 500 g ( 1 m in) ( 5 m in) ( 15 m in), V c 1. 3. 2, 500 g 85, 90, 95 100, 2, 4, 6, 8 m in; 100 2, 4, 6, 8 m in;, 2 450 M H z, 800 W,, 10%, 30%, 50%, 70%, 90% 100% 15, 30, 45, 60, 90 120 sv c 1. 3. 3 500 g ( ), 500 g ( ), V c 1. 3. 4 Ξ [] 2003205214 [](2001) [](1957- ),,,,,
6 : V c 91 V c,, 0. 01%, 0. 02% 0. 03% ED TA ; 0. 01%, 0. 02% 0. 03% ; 0. 01% + 0. 01% ED TA, 0. 02% + 0. 02% ED TA 0. 03% + 0. 03% ED TA 15, 30, 60 90 m in, V c 2 1. 3. 5, ( 0. 08M Pa), 85, 90, 95 100 5, 15, 25 35 m in, V c 1. 3. 6 ( ) ( 20 ) ( 60 40 20 ), 10 m in, V c 1. 4 V c V c 2, 62, 3 2 1 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, 91. 88%, 5 m in, V c 85. 47% ; V c 76. 92% V c,, V c m ethod gm in tim e m ethod gm in tim e F resh straw berry 512. 0 100. 00 N o rm al 5 437. 6 85. 47 Fast 1 470. 4 91. 88 Slow 15 393. 8 76. 92 2. 2 V c V c 2 3, V c, 90 100, 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 85 90 95 100 2 86. 21 92. 24 90. 42 75. 16 4 79. 31 90. 69 76. 72 59. 48 6 69. 83 84. 66 74. 14 57. 76 8 64. 65 80. 76 58. 62 34. 48,, 3 100 V c T able 3 T he vitam in C s of straw berry during blanch ing by steam 0 508. 0 100 2 424. 8 83. 62 4 413. 0 81. 03 6 381. 0 75. 00 8 376. 6 74. 14 4 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 15 30 45 60 90 120 100 82. 76 91. 95 89. 66 82. 46 81. 61 75. 86 90 85. 06 86. 21 91. 95 90. 80 86. 21 78. 35 70 75. 86 77. 01 82. 76 72. 41 68. 97 65. 61 50 78. 16 82. 76 83. 91 86. 21 73. 56 68. 97 30 97. 35 101. 77 103. 54 105. 31 91. 15 82. 30 10 95. 15 92. 92 102. 95 104. 42 88. 50 85. 40
92 ( ) 32 4, 30% 30 60 s, V c,,,, [4, 5 ] V c, V c [2, 3 ] 2. 3 V c, V c 5 5, V c 83. 25%, V c 68. 89%, 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 + 0. 03%, 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 49. 64 100. 00 Coo l p ress 34. 20 68. 89 Ho t p ress 41. 33 83. 25 T able 6 Effect of resisted oxidizer on vitam in C s of straw berry juice during clarifying % Resisted oxidizer 15 30 60 90 0. 01% ED TA 56. 77 46. 95 43. 35 40. 31 0. 02% ED TA 75. 33 74. 24 53. 26 39. 48 0. 03% ED TA 73. 85 72. 06 69. 38 67. 70 0. 01% 0. 01% Phytic acid 93. 75 78. 12 71. 34 65. 63 0. 02% 0. 02% Phytic acid 90. 63 68. 75 65. 86 62. 50 0. 03% 0. 03% Phytic acid 97. 88 95. 76 91. 43 84. 31 0. 01% ED TA + 0. 01% 0. 01% ED TA + 0. 01% Phytic acid 86. 57 74. 63 67. 16 59. 70 0. 02% ED TA + 0. 02% 0. 02% ED TA + 0. 02% Phytic acid 93. 12 98. 45 90. 21 87. 88 0. 03% ED TA + 0. 03% 0. 03% ED TA + 0. 03% Phytic acid 98. 24 97. 37 97. 05 96. 97 CK 46. 69 44. 43 43. 84 40. 24 V c 7,,, 0. 03% ED TA + 0. 03% 7V c T able 7 Effect of clarifying m ethods on vitam in C s of straw berry juice % C larifying m ethods 30 60 90 CK of coo l clarifying 87. 38 81. 21 75. 67 Coo l clarifying+ p ro tective agent 88. 24 86. 39 83. 25 CK of natural clarifying 79. 64 74. 81 72. 36 N atural clarifying+ p ro tective agent 80. 54 79. 28 76. 43 : 0. 03% ED TA + 0. 03% N o te: P ro tective agent is 0. 03% ED TA + 0. 03% phytic acid. 2. 5 V c V c, (25, 7 d), 8, V c, 90, 15 m in, V c 98. 56%, 2. 6 V c 9, V c,,v c, V c 97%,
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 85 90 95 100 5 84. 56 15 88. 73 25 85. 24 35 81. 29 5 93. 52 15 98. 56 25 96. 87 35 95. 07 5 90. 15 15 97. 48 25 93. 83 35 89. 59 5 88. 15 15 89. 92 25 95. 65 35 91. 63 9 V c T able 9 T he vitam in C s on Coo ling m ethods different coo ling m ethods % 90 15 m in 90 and 15 m in pasteuri2 zation 100 5 m in 100 and 5 m in pasteuri2 zation N o coo ling 78. 83 77. 24 N o rm al coo ling 86. 43 85. 89 Step coo ling 91. 16 89. 05 Fast coo ling 98. 78 97. 64 3, 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 31. 11%, [1 ] 0. 03% ED TA + 0. 03% V c, V c,, V c, 90 15 m in V c 98. 56% V c,, V c V c, V c : (1 m in) ( 30% 60 s) ( 0. 03% ED TA + 0. 03% ) (90, 15 m in) [] [ 1 ],,. [J ]., 1988, (10) : 22-25. [ 2 ] Summ er J L. A sco rbic acid in foods[j ]. J Food N utrition, 1983, 40 (1) : 43-48. [ 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 30-40 de2 gree C [J ]. International Journal of Food Science and Techno logy, 1994, 29 (5) : 551-557. [ 4 ] D rouzas A E, Schubert H. M icrow ave app lication in vacuum drying of fruits[j ]. Journal of Food Engineering, 1996, 28: 203-209. [ 6 ]. V c [J ]., 1989, (9) : 3-5. [ 7 ]. [J ]., 1990, (2) : 10-12. [ 8 ],,. [J ]., 1992, (1) : 6-8. [ 9 ]. V c [J ]., 1997, (3) : 84-88. [ 10 ],,. [J ]., 2001, (5) : 45-47.
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 712100, China; 2 Food and B ioeng ineering D ep artm ent, Zhengzhou College of L ight Industry, Zhengzhou, H enan 450002, China; 3 F ood S cience D ep artm ent, H enan V ocation2t echnical T eachers Colleg e, X inx iang, H enan 453003, 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% - 5. 31% 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 + 0. 03% 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 98. 56% ; 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, 712100, China; 2 Institute of M icrobiology, the Chinese A cademy of S cience,b eijing 100080, 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