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Lin Jingtao, Xiao Guiping. Study on Prkcessing Method and Color protecting Technique of Strawberry Juice[J]. Fujian Journal of Agricultural Sciences, 1995, 10(4): 42-44.
Citation:
Lin Jingtao, Xiao Guiping. Study on Prkcessing Method and Color protecting Technique of Strawberry Juice[J]. Fujian Journal of Agricultural Sciences, 1995, 10(4): 42-44.
Lin Jingtao, Xiao Guiping. Study on Prkcessing Method and Color protecting Technique of Strawberry Juice[J]. Fujian Journal of Agricultural Sciences, 1995, 10(4): 42-44.
Citation:
Lin Jingtao, Xiao Guiping. Study on Prkcessing Method and Color protecting Technique of Strawberry Juice[J]. Fujian Journal of Agricultural Sciences, 1995, 10(4): 42-44.
Low rate of Juice extracting and discoloration were the major problem in strawberry pro-cessing. Treated with pectase,the extract of strawberry was increased by 18% and the filter effi-ciency was increased evidently. A certain concentration of Green Tea-Polyphenol(GTP)was effec-tive to protect the juice from oxidation and reduction,while the antioxidant of ascorbic acid and sodium phytase played an opposite role. The value of optical-density could be used as a measuring index in the discoloration of strawberry juice.
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