摘要
研究了微波处理功率、处理时间、温度对苹果汁中的棒曲霉素去除效果的影响,同时研究了微波处理对苹果汁中营养成分还原性糖和可溶性固形物的影响。结果表明,最佳处理条件为:60℃,中火处理60 s,此时棒曲霉素的去除率可以达到84.62%。
The effect of the apple juice patulin removal under different treatment conditions, such as microwave power, processing time, temperature were studied. And the effect of microwave treatment on nutritional components including reducing sugar and soluble solids in the apple juice was also studied. Ultimately the best treatment conditions were as follows： the temperature is 60 ℃, the time is 60 s at the middle power, the removal rate of patulin under this condition can reach 84.62%.
出处
《应用化工》
CAS
CSCD
2010年第8期1222-1224,共3页
Applied Chemical Industry
关键词
苹果汁
棒曲霉素
微波
营养成分
apple juice
patulin
microwave
nutritional components
