摘要
在刺嫩芽饮料的生产中,对原料护色液的组成进行筛选,通过正交试验,确定出最佳的组合,即0.5%的抗坏血酸,0.3%的柠檬酸和0.4%的亚硫酸钠,为防止鲜剌嫩芽氧化变色起到了良好的作用。
The formula of a color-protecting reagent in the production of drinks made from Araliaelata （Miq.） seem was studied. The best combination of 0.5 % VC, 0.3% citric acid, and 0.4% Na2S2O4 was determined through an orthogonal experiment to ensure the quality of products.
出处
《冷饮与速冻食品工业》
2006年第4期7-8,15,共3页
Beverage & Fast Frozen Food Industry
关键词
刺嫩芽
护色液
正交实验
稳定剂
Araliaelata （ Miq. ） seem
liquid protecting the colors
orthogonal experiment
stable
