紅茶浸出液に添加したビタミンＣに及ぼす加熱殺菌の影響

• 川井 英雄

  女子栄養短期大学

• 鷹野 真二

  財団法人日本炭酸飲料検査協会

• 内木 美絵子

  財団法人日本炭酸飲料検査協会

• 鈴木 桂子

  財団法人日本炭酸飲料検査協会

• 兼次 忠雍

  財団法人日本炭酸飲料検査協会

書誌事項

タイトル別名

• Effect of Heat Processing on Vitamin C Added in Black Tea Extracts.

抄録

The changes of vitamin C in black tea extract were examined under various pH and heat processing conditions. Contents of vitamin C, Brix and pH in commercial canned black tea drinks were determined. After addition of vitamin C to black tea extracts (25mg/100g and 40mg/100g), pHs of these extracts were adjusted to 5.50, 6.60, 6.50, respectively and then the extracts were heated at 115°C for 13 and 19min., 120°C for 4 and 6min. and 121°C for 15min. After heat processing, total vitamin C (TVC) contents of the extracts were remained 70-80%, and no differences were seen any the different pH and heat conditions. The black tea extracts with the addition of vitamin C were adjusted to pH 4.60 and heated under the above mentioned conditions, the retention ratio of TVC and L-ascorbic acid (AsA) in these extracts heated at 120°C showed higher than that of 115°C. Average contents of TVC in commercial canned black tea drinks were 14.9mg/100g. In canned straight tea drinks, average values of Brix and pH were 4.9 and 5.56, respectively. Brix of flavored tea drinks were higher and pHs of these were lower than those of straight tea drinks.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 41 (7), 493-497, 1994

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390282681382996864
• NII論文ID: 130003789096
• DOI: 10.3136/nskkk1962.41.493
• ISSN: 00290394
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可