摘要
影响花青素物理化学性质的因素很多,包括PH值、光照强度、金属离子、温度以及其自身的构造等,在综合考虑这些因素的前提下,研究小浆果加工的每个工序流程,分析其对花青素稳定性的利弊,从而在小浆果加工中改进流程增加花青素的稳定性,尽可能的保留其营养成分。
There are many factors that affect the physicochemical properties of anthocyanins,including pH value,light intensity,metal ions,temperature,and its own structure.Based on the comprehensive consideration of these factors,study each process of small berries processing.Analyze the advantages and disadvantages of anthocyanin stability,so as to improve the process of small berries processing to increase the stability of anthocyanins and retain their nutritional components as much as possible.
作者
王志伟
Wang Zhiwei(Horticaltare Branch of Heilongjiang Academy of Agricultural Sciences,Harbin 150069,Heilongjiang,China)
出处
《农业技术与装备》
2020年第1期37-37,40,共2页
Agricultural Technology & Equipment
关键词
花青素
稳定性
小浆果
加工
anthocyanins
stability
small berries
processing
