頁籤選單縮合
題 名 | Reduction of Oxalic Acid Content in Sour Carambola Juice by Evaporation Concentration and Precipitate Removal=蒸發濃縮及沉澱處理以降低酸味種楊桃汁草酸含量之研究 |
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作 者 | 王峻禧; 魏玉萍; 吳瑞碧; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁490-496 |
分類號 | 463.843 |
關鍵詞 | 楊桃汁; 草酸; 濃縮; 沈澱; Carambola juice; Oxalic acid; Concentration; Precipitation; |
語 文 | 英文(English) |
中文摘要 | 本研究試以蒸發濃縮後去除沉澱的方式降低酸味種楊桃汁草含量並設法保持其感官品質。先將原汁超過濾,取透流液蒸發濃縮至60°Bix後,在4°C下放置2小時,除去沈澱,最後回添超過濾滯留液。結果發現:此製程之草酸去除率達70%。去酸楊桃濃縮汁可先儲藏,在需要時再加以還原、調配而利用之。將去草酸濃縮汁還原並調整糖酸比後品評,其被接受性不比直接由原汁調配而成者差。 |
英文摘要 | A process which involves evaporation concentration and precipitate removal was developed to reduce the oxalic acid content in sour carambola juice while retaining the sensory quality. The fresh juice was ultrafiltrated first. The permeate was vacuum concentrated to 60°Brix and set aside at 4°C 2 hrs. The precipitate was disearded. The ultrafiltration retentate wan then added back to the concentrate. Areduction percentage of 70% in the oxalic acid content was recorded. The de-acid carambola concentrate can be stored by itself, then reconstituted and formulated upon demand. Panel tests showed that the sensory quality of the resonstituted and sweetened product was no lower than that of the sample prepared from fresh juice. |
本系統中英文摘要資訊取自各篇刊載內容。