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对刺玫果(Rosa davurica pall.)的果实,包括新采鲜果、冷藏果、冻贮果,经霜自然半干果及其数种初加工、再加工产品——果汁、果酱、糖果、饼干等进行了维生素C(下略称维C)含量的测定。结果表明,不仅新采鲜果维C含量特高,且经两周冷藏与经半年冻贮含量仍极大。果熟至半红,维C含量已接近最高值,直至霜冻前无大变化。但经霜后维C破坏很快。加工时焯果的短暂加热和产品灭菌处理维C损失很轻微。制糖果、饼干等再加工过程,加热时间略长,破坏已较明显,但绝对值尚高,生产仍有意义。唯漫煎久煮,恐非所宜。
The fruit of Rosa davurica pall., Including freshly harvested fruits, frozen fruits, frozen fruits, dried fruits, natural semi-dried fruits and several initial processing and reprocessing products - fruit juices, jams, candies, biscuits, etc. Vitamin C (hereinafter referred to as Victoria C) content was measured. The results showed that not only the C content of the newly-harvested fresh fruit was extraordinarily high, but the content of frozen storage after two weeks of storage was still extremely high. Fruit ripe to half red, Victoria C content is close to the highest value, no major changes until frost. However, after the maintenance of cream C dimensional destruction soon. When the processing of the temporary heating and product sterilization fruiting C Victoria loss is very slight. Candy, cookies and other re-processing process, the heating time is slightly longer, the damage has been more obvious, but the absolute value is still high, the production is still meaningful. Only roasted for a long time, fear of inappropriate.