胡萝卜果脯加工工艺对β-胡萝卜素含量的影响--正文.doc

胡萝卜果脯加工工艺对β-胡萝卜素含量的影响
孙翔宇
(陕西师范大学食品工程与营养科学学院,西安,710062)
摘要:试验研究胡萝卜切块厚度、糖液浓度与糖煮时间对胡萝卜果脯中β-胡萝卜素含量的影响。试验结果表明:糖煮时间与胡萝卜果脯中β-胡萝卜素含量成负相关,切片厚度、糖液浓度与β-胡萝卜素含量成正相关;影响β-胡萝卜素含量的主次因素顺序为:糖煮时间>糖液浓度>切片厚度;胡萝卜果脯最佳生产工艺组合为:、糖液浓度30%和糖煮时间30min,在此条件下制品中β-。
关键词:胡萝卜果脯;加工;β-胡萝卜素
Effects of preserved carrot processing on the content of β-carotene
Sun Xiang-yu
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an,710062)
Abstract: The test thickness of cut carrots, sugar concentration and sugar boiling time on the Carrot of β-carotene results showed that: sugar, cooking time and preserved carrot β-carotene content in a negative correlation,slice thickness and sugar concentration and β-carotene content were positively correlated;impact of β-carotene content in primary and secondary factors in the following order: sugar boiling time> sugar concentration> slice thickness;Carrot bination of production technology:slice thickness of ,30% sugar concentration and sugar boiling time 30min, in this condition, products of β-carotene content of up to / 100g.
.Key words: preserved carrot;processing;β-carotene
引言
胡萝卜(Daucus carota),又称甘荀,原产于亚洲西南部,为伞形科胡萝卜属二年生草本植物。以肉质根作蔬菜食用,质脆味美、营养丰富,尤其富含β-胡萝卜素、维生素C、膳食纤维和矿质元素等,素有“小人参”之称[1]。中国栽培胡萝卜甚为普遍,以山东、河南、浙江、云南等省种植最多[2]。
近年来,胡萝卜除鲜食外,大量用于生产果脯、果汁等。果脯蜜饯是中国有特色的传统食品,是以各种水果、蔬菜为原料,用糖或蜂蜜等进行腌渍或煮制后,经