摘要
研究了酱菜中辣椒红色素的褪色原因,研究结果表明,光照和pH是影响其褪色的主要因素。针对酱菜褪色的原因提出了几种护色剂,包括一种联合护色剂,维生素C和酒石酸钠,还研究了通过优化灭菌条件提高辣椒红色素的稳定性。
The reasons for capsanthin discoloration in pickles are studied.The result show that light and pH are the main factors affecting discoloration.Based on the result, some color - protecting materials have been developed, including a composite color - protecting material, Vc and sodium tartarate.At last, the improvement in the stability of capsanthin through optimizing sterilization condition is also studied.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期118-120,168,共4页
Science and Technology of Food Industry
关键词
酱菜
辣椒酱
褪色
护色
pickle
pepper sauce
discoloration
color- protecting
