摘要
[目的]获得做油梨饮料产品使用护色剂的最佳配比。[方法]研究VC、D-异抗坏血酸钠、L-半胱氨酸3种护色剂对油梨饮料护色效果的影响,通过单因素试验和正交试验,选出最佳的浓度比例。[结果]3种护色剂对油梨饮料护色效果为:D-异抗坏血酸钠>L-半胱氨酸>VC,护色液的最佳复配比例为:D-异抗坏血酸钠添加量0.5%、L-半胱氨酸添加量0.6%、VC添加量0.7%。[结论]试验得出的复合护色剂对油梨饮料的护色效果显著,能有效地防止油梨饮料的褐变。
[Objective]The aim was to search for the best color fixative for avocado beverage.[Method]The effect of color fixative including Vc,D-erythorbate sodium and L-cysteine on avocado beverage was studied,the best ratio of color protection solution was selected through the single factor test and orthogonal test.[Result]Effect of three color protectors on the color preservation of avocado beverage was:D-isoascorbale sodium>L-cysteine>V C.The best compound ratio of the color protection solution was0.5%for D-isoascorbic sodium,0.6%for L-cysteine,and0.7%for V C.[Conclusion]The compound color protecting agent obtained by the experiment had a significant effect on the color protection of the avocado beverage and can effectively prevent the browning of the avocado beverage.
作者
史文斌
匡钰
李泽生
姚志军
SHI Wen-bin;KUANG Yu;LI Ze-sheng(Dehong Institute of Tropical Agriculture,Ruili,Yunnan 678600)
出处
《安徽农业科学》
CAS
2018年第34期158-159,178,共3页
Journal of Anhui Agricultural Sciences
基金
云南省科技计划项目(2018DC029)
关键词
油梨
饮料
护色
Avocado
Beverage
Color fixative
