摘要
研究了桑椹饮料加工过程中,加热温度、加热时间、pH及添加抗氧化剂Vc对其花色苷稳定性的影响。实验结果显示花色苷具有较好的耐热性,pH值是影响热稳定的主要因素。添加抗氧化剂Vc有利提高花色苷热稳定性。为保持花色苷稳定,桑椹饮料热杀菌的最适条件为:加热温度93℃,加热时间25 min,pH4.0。
The effect of sterilization temperature,sterilization time,solution pH and addingd ascorbic acid（Vc） on the stability of anthocyanin in mulberry beverage were studied.The results showed that anthocyanin in mulberry beverage was thermal tolerably,adding ascorbic acid treatment increased the thermal stability of anthocyanins,the optimum sterilization conditions for mulberry beverage were： sterilization temperature 93 ℃,sterilization time 25 min,pH 4.0.
出处
《食品科技》
CAS
北大核心
2010年第9期80-82,87,共4页
Food Science and Technology
基金
浙江省科技计划项目(2007C32023)
关键词
桑椹
饮料
花色苷
热稳定性
mulberry
beverage
anthocyanin
thermal stability
