Study on the change and the control of vitamin C during strawberry juice processing

Changes of vitamin C and methods to control the change during strawberry juice processing were studied in this paper.The results showed that:cleaning method had evident effect on content of vitamin C in strawberry and the fast cleaning made for vitamin C retention.Various blanching had significant effect on content of vitamin C in strawberry.Both hot water blanching and steam blanching reduced content of vitamin C in strawberry.The vitamin C retention by microwave blanching is higher than that by hot water blanching and steam blanching,and increased 1.77%-5.31% than raw strawberry.Hot squeezing was beneficial for keeping vitamin C content in strawberry juice.The process of cooling and clarifying supplemented with 0.03% EDTA+0.03% Phytic acid was beneficial for keeping vitamin C content in strawberry juice.Pasteurization by 90 ℃ and 15 minutes has better effect of sterilization and keeping vitamin C (98.56%);After pasteurization,fast cooling was beneficial to vitamin C retention.