摘要
芹菜汁在加工过程中叶绿素极不稳定，利用金属离子（Ｃａ￣（２＋）：Ｚｎ￣（２＋）、Ｃｕ￣（２＋））在中性或碱性条件下取代叶绿素叶琳环中的镁得到对酸、热和光都比较稳定的化合物而达到护色的目的。本文通过对金属离子种类、浓度、ｐＨ值、温度及时间等因素的探讨，确定了最佳护色工艺。
The chlorophyll is insttable in the processiiig of the celery juice,Metalioiis(e. g. Ca￣(2+), Zn￣(2+),Cu￣(2+). )can be used to repiace the magnesium(Mg)of the chlorophyll porphyrinin a neutral or alkaline condition tl get a stable compound and prevent the colour from chang-ing.Many factors such as the kiiid of the metalions,corucentration, pH, temperature and timeare discussed and an optimun teehnology of colour protection is got.
关键词
芹菜汁
护色
工艺
饮料
elery juice,proeess,colour protection
