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題 名 | 菠菜汁酸鹼值調整及高溫殺菌之研究=PH Adjustment and High Temperature Sterilization of Spinach Juice |
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作 者 | 王馨儀; 吳瑞碧; | 書刊名 | 食品科學 |
卷 期 | 23:5 1996.10[民85.10] |
頁 次 | 頁662-670 |
分類號 | 463.8 |
關鍵詞 | 菠菜汁; 葉綠素; 殺菌; Spinach juice; Chlorophyll; Sterilization; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以省產菠菜為原料,找尋其適當製汁過程。結果發現:以原料加緩衝溶液攪打取汁使酸鹼值達8.2、不需加溫、經126℃-17秒高溫殺菌,可以獲得安全性及顏色品質良好的菠菜汁。此產品於4℃下貯藏時,其顏色品質可維持至少一個月。 |
英文摘要 | The extraction and processing of spinach juice was investigated. The following process was tested and proposed: blending spinach with buffer solution to obtain juice with a pH value of about 8.2, no warming-up, followed by thermal processing at 126℃ for 17sec. The product was found to have high chlorophyll retention and good color quality, which could be maintained well for at least one month at 4℃ storage temperature. |
本系統中英文摘要資訊取自各篇刊載內容。