| 山梨酸钾/柠檬酸对番茄汁保藏的影响 |
| |
| 引用本文： | 刘达玉,左勇.山梨酸钾/柠檬酸对番茄汁保藏的影响[J].四川理工学院学报(自然科学版),2003,16(2):31-34. |
| |
| 作者姓名： | 刘达玉 左勇 |
| |
| 作者单位： | 四川轻化工学院生物工程系,四川,自贡,643033 |
| |
| 摘 要： | 探讨了山梨酸钾、柠檬酸分别与冷藏相结合的方法对番茄汁保藏的影响。试验结果表明:在8周的贮藏过程中,添加0.09%山梨酸钾的番茄汁,其可溶性固性物含量基本稳定,风味色泽变化不大,而添加0.03%和0.06%山梨酸钾的样品可溶性固形物下降15%。添加柠檬酸的样品与对照一样,可溶性固形物下降较大,风味色泽下降更多。所有样品维生素C含量、菌落总数均有较大下降,添加山梨酸钾的样品下降更大,说明山梨酸钾影响维生素C的保存。冷藏番茄汁时,添加0.09%的山梨酸钾更为有效。柠檬酸对番茄汁的保藏作用不大。
|
| 关 键 词： | 番茄汁 保藏 山梨酸钾 柠檬酸 |
| 文章编号： | 1008-438X(2003)02-0031-04 |
| 修稿时间： | 2002年12月19 |
Effects of Potassium Sorbate and Citric Acid on Preservation of Tomato Juice |
| |
| LIU Da-yu,ZUO Yong.Effects of Potassium Sorbate and Citric Acid on Preservation of Tomato Juice[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2003,16(2):31-34. |
| |
| Authors: | LIU Da-yu ZUO Yong |
| |
| Abstract: | The effects of potassium sorbate and citric acid combining chilling storage respectively on preservation of tomato juice are studied. Soluble solids, colour and flavour of the sample adding 0.09% potassium sorbate keep constant in the main, soluble solids of the samples adding 0.03%, 0.06% potassium sorbate decrease 15% during the storage of 8 weeks. Soluble solids, colour and flavour of the samples adding citric acid and the control decrease much more during the storage. Vitamin C content and total conolies of all the samples decrease during the storage, but the samples adding potassium sorbate decrease much more. Adding 0.09% potassium sorbate is suitable in the chilling storage of tomato juice , the effects of citric acid in storing orange juice are weak. |
| |
| Keywords: | tomato juice storage potassium sorbate citric acid |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
