摘要
采用新型食品抗氧化剂茶多酚(TP)作为藤菜(Bagella Rubra L.)鲜果色素的稳定化试剂.试验结果表明:当茶多酚的添加量为0.02%左右时,在pH为4.0—7.0范围内,藤菜鲜果色素水溶液的紫红色最鲜艳,对光、热的稳定性较好,且其光泽的保持可以从原来的10天左右延长到25天以上,同时茶多酚的存在还可降低Fe^3+和 Sn^2+对藤菜鲜果色素稳定性的影响,而对添加有食盐或蔗糖的色素溶液无不良作用.
In this paper , tea polyhyolricphencl (TP) was used as stabilizers of the pigment from Bagella Rubra L. The effects of processing temperature、acidify and alkalinity、sodium chloride and saccharase#and two metal cations on the stabitity of the pigment are reported. The results shows that the colour of the pigment aqueous solution is most bright and the discolouration time of the solution is prolonged from the original 10 days to 25 days after pH was adjust to4. 0-7. 0and0. 02%TP was added,and stable quality to temperature、acidify andalkalinity of the pigment solution was raised. In addition, TP can reduce the influence of Fe3+ and Sn2+ to stable quality. The stabilizer shows better ettect
出处
《信阳农业高等专科学校学报》
1997年第Z1期6-11,共6页
Journal of Xinyang Agricultural College
关键词
茶多酚(TP)
藤菜鲜果
色素
稳定剂
tea polyhydricphencl ,the pigment of Bagella Rubra L. ,stability
