摘要
从几种常用的酸化剂中筛选的葡萄糖酸-δ内酯为较理想的热敏性食品用酸化剂,并且具有良好的扩散性,在pH3.0、3.7、4.2和5.3条件下,在不同的食品溶液中不会改变食品原有的口味。经测定,其有效扩散系数为5.0×10-10m2/S。
It was the purpose of this study to screen out an acidulant from some organic acids in the pH level of 3 0, 3 7, 4 2 and 5 3 and different kind of solutions The result shown that gluconic acid and its lactones would lower the pH without changing the original taste of the food Its effective diffusivity was 5 0×10 -10 m 2/s
出处
《江苏农学院学报》
CSCD
1998年第1期89-92,共4页
Jiangsu Agricultural Research
基金
江苏省教委自然科学基金