摘要
为了解决无花果果汁加工过程中的褐变难题,以山东威海采摘的"绿抗一号"无花果为试验材料,研究了不同质量浓度的柠檬酸、维生素C、EDTA-Na2对无花果果汁护色效果的影响。试验结果表明:果汁复合护色剂的最佳组合为A1B2C2,即4g/L维生素C+4 g/L柠檬酸+0.75 g/L EDTA-Na2。此外,复合护色剂的护色效果优于单一护色剂。
The Ficus carica were picked in Weihai, Shandong. To maintain natural color of Ficus carica juice, it was treated with different concentration and different color-preserving reagents-vitamin C, citric acid and EDTA-Na2. Results showed the fruit juice treated with 4 g/L vitmin C-F4 g/L citric acid＋0.75g/L EDTA-Na2 got the best effect. Meanwhile, the compound color-preserving reagents were much better than the simples＇ color-preserving reagents.
出处
《食品工业》
北大核心
2012年第11期69-71,共3页
The Food Industry
关键词
无花果
果汁
护色剂
加工
Ficus carica
juice
color-preserving reagent
procsess
