摘要
甘蓝红色素因其异味限制了其在食品行业中的应用,采用超临界技术对甘蓝红色素进行精制脱除异味试验,研究了萃取压力、萃取温度、萃取时间及CO2流量对脱味效果的影响,最终确定在压力20 MPa、温度40℃、CO2流量4 L/h条件下处理3 h,可明显去除甘蓝红异味,色价得率为96.51%。
The application of Red cabbage pigment was limmited in food industy because of its peculiar smell.Based on it,a trial of refining and deodorizing red cabbage pigment was carried out by supercritical technology.And then the effects of extraction pressure,temperature,time and CO2 flow rate on deodorization were studied.The results showed that the decisive factors for deodorization were confirmed as pressure 20MPa,temperature 40 ℃,CO2 flow rate 4 L/h and time 3 h.Under these factors,the peculiar odor of red cabbage could be obviously removed with the yield of color value at 96.51%.
出处
《现代农业科技》
2010年第12期320-321,共2页
Modern Agricultural Science and Technology
基金
河北省科技厅重大科技创新项目"蔬菜高色价水溶色素技术开发及产业化示范"(08221003z)
关键词
甘蓝红色素
超临界技术
脱味
red cabbage pigment
supercritical technology
deodorization of peculiar smell
