影响维生素饮料褐变的因素与解决措施

Study on browning of vitamins drink and resolving solutions

复配维生素饮料所含主成分:糖、VC、VB。为解决生产过程中褐变现象,研究影响饮料褐变主要因素。结果表明:在酸性条件下,温度和时间是饮料褐变产物5-羟甲基糠醛产生的主要影响因素,而维生素类在生产条件下不褐变。通过5-羟甲基糠醛吸光值的检测探讨受热和时间因素与维生素饮料褐变的关系,最终提出解决褐变问题的措施,确定维生素饮料最佳生产工艺条件。

The principal constituents of compound vitamins drinks are sugar, Vc, Vβ. The articles studied the main factors of browning of drink to resolving the browing phenomenon during the processes. The results showed that the temperature and time were the factors influenced the forming of 5-hydroxymethylfurfural （a drink browing production） in acidic conditions and vitamins kept the same during the process. We mensurated the absorbency of 5-hydroxymethylfurfural by altering the heating, time and browning of vitamins drinks and bringed forward the methods of solving the browing and get the best production technology conditions.