摘要
主要研究草莓汁的护色效果。比较研究两种有机酸、两种辅色素的护色效果,并采用色差计测定草莓汁的色度值,以色泽指标评价其护色效果。结果表明:有机酸A对草莓汁的护色作用优于有机酸B;辅色素I和辅色素II对草莓汁都具有增色和护色效果,且辅色素I作用更强一些;0.1%辅色素I与0.01%辅色素II复合后的复配辅色素的护色效果最佳。
The thesis mainly studies protecting color effect on strawberry juice.In the experiments,protecting color effect on two kinds of organic acids and two kinds of auxiliary colors is studied comparatively,and evaluated by color index with color tone of strawberry juice measured by a differential colorimeter.The experiments indicate： the organic acid A protects color function better than organic acid B to strawberry juice;both auxiliary color I and auxiliary color II have effects on enhancement and protection to all strawberry juice;and auxiliary color I has a little stronger function;the intergration of 0.1 % I and 0.01 % II has the best effect after their combination.
出处
《食品研究与开发》
CAS
北大核心
2010年第5期168-171,共4页
Food Research and Development
关键词
草莓汁
有机酸
辅色素
护色效果
色泽指标
strawberry juice
the organic acid
auxiliary color
protecting color effect
color index
