摘要
以β－胡萝卜素保存率为稳定性指标，就光线、贮存温度和贮存时间对蛋白饮料中添加β－胡萝卜素的影响进行了探讨。结果表明：β－胡萝卜素的保存率随贮存时间的延长而下降；随贮存温度的升高其下降幅度加剧；光照贮存比避光贮存的损耗率大；在相同的贮存时间内，贮存温度（４０℃）比光线强度（１５００ｌｘ）对β－胡萝卜素的破坏作用更大。
This paper discussed the major factors including light, storage temperature and storage time on the stability of carotene in the protein beverage. The results showed that the amount of carotene decreased with increasing storage temperature and storage time. Light can be more destructive to carotene than darkness. In the same storage time, the storage temperature (40) is more destructive to carotene than the light (1 500 lx).
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1999年第3期43-45,共3页
Food and Fermentation Industries
