摘要
采用单因素试验和正交试验方法,优化和评价氯化钠、柠檬酸、抗坏血酸、亚硫酸氢钠对杏汁色泽的影响。试验结果表明:添加量应适当,过大反而会使杏汁感官品质降低;氯化钠、柠檬酸、抗坏血酸、亚硫酸氢钠对杏汁都有一定的护色效果;杏汁护色的最佳配方为:2%的氯化钠、0.15%的柠檬酸、0.03%的抗坏血酸、0.08%的亚硫酸氢钠。
Single and orthogonal experiments were used to evaluate and optimize the influences of sodium chloride,citric acid,vitamin C and sodium bisulphate on the color of apricot juice .The experimental results showed that sodium chloride,citric acid,vitamin C and sodium bisulphate protect the color of apricot juice,but the addition should be proper. The optimum color-protected condition is when the sodium chloride density is 2 %,the citric acid density is 0.15 %,vitamin C density is 0.03 % and the sodium bisulphate density is 0.08 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第3期92-94,共3页
Food Research and Development
关键词
杏汁
护色
正交试验
apricot juice
color-retention
orthogonal experiment
