摘要
探讨了控制黑加仑饮料褐变的方法。研究表明：磷酸盐、维生素C和β-环糊精都能不同程度地抑制黑仑饮料花青素苷的降解，尤其600mg／L的β-环糊精的效果最好。
The is experiment studied the method of browning inhibition of the blackcurrant beverage.During the storage.anthocyanin brode down.The content of beverage anthocyanin aftter adding pigment stabilizer was determined at regular intervals.The result showed that sodium hexametaphosphate. sodium pyrophosphate sodium polyphosphate. vitamin C and 6 -cyclodextrin (β-CD) could inhibit browning of beverage to some extent.Especially the effect of 600mg/L P -CD was the best
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第8期41-44,共4页
Food Science
