摘要
以胡萝卜、枸杞、柑桔皮为主要原料精制而成的纯天然果酱，在常温贮存期间，测定维生素Ｃ、胡萝卜素、β──胡萝卜素的含量和ＰＨ值及总酸度。结果表明，影响样品质量的主要因素是维生素Ｃ的损失，维生素Ｃ的损失和样品中维生素Ｃ的浓度有关。样品中加入较高浓度的维生素Ｃ可以防止产品在贮存期内发生褐变。样品中的胡萝卜素的含量在贮存期六个月内相对稳定。
The pure natural jam is made from carrot,Lycium chinese and the skin of orange and tangerine o in the period of storage at the normal atmospheric temperature,its content of vitamin C,carotene and beta carotene,and PH and tolal acidity have been measurde.The results showed that the main factor of affecting sample quality is the lost of vitamin C,which refers to the consistence of vitamin C in sample Adding higher density vitamin C in the sample can protect the product from browning in the. period of storage. The carotene of carotin in sample is relatively steady within the six-month-stpred time.
出处
《宁夏农学院学报》
1994年第4期42-44,共3页
Journal of Ningxia Agricultural College
