刺梨半成品加工方式探讨研究

本文对3种加工技术制成的刺梨半成品进行营养成分保留情况进行跟踪对比研究,同时使用果汁反渗透(RO)膜浓缩技术对原果汁进行浓缩,进行营养成分对比。结果表明:Vc、SOD含量差异均不显著,总黄酮的含量显著低于普通胶体磨研磨制备的全果浆。另外,浓缩果汁时营养成分会有所损失。

Research of Rosa roxburghii Semi-Finished Mode

In this paper, semi-ifnished products Rosa roxburghii three process technology will be made to keep track of nutrient retention comparative study, use juice reverse osmosis (RO) membrane concentration techniques of the original fruit juice concentrates, nutritional composition compared results showed that Vc and SOD content were not significantly different, the content of total flavonoids was significantly lower than the ordinary colloid mill grinding pulp prepared, in addition, the nutrients will be lost when the fruit juice concentrate.