摘要
本文研究刺葡萄皮色素在果冻生产中的添加量、应用条件及对果冻品质的影响，考察了刺葡萄皮色素在果冻贮藏中的稳定性，确定了刺葡萄皮色素液的最佳添加量为3％（刺葡萄皮色素液的花色苷含量为1．0126mg／mL，果冻产品花色苷含量约为3．0378mg／100g）；甜味剂的添加种类和量为：8％白砂糖＋2％果葡萄糖浆；酸味剂的添加种类和量为：0．14％柠檬酸＋0．01％苹果酸＋0．01％乳酸＋0．15％柠檬酸钾；刺葡萄皮色素果冻在常温避光、不避光贮藏180d，产品颜色稳定，是一种值得开发的新型、保健果冻。
The addition and application of Vitis pigment on the jelly process were groped . The effect on the jelly quality by adding Vitis pigment and the stability of Vitis pigment during being stored time of 180 d were discussed. 3% of Vitis condensed pigment was determined to be the best additional amount. The results show that： the additive quantity and kinds of sugars were： 8%granulated sugar＋2%sirup,and the additive quantity and kinds of sourness were 0.14%citric acid＋0.01%malic acid＋0.01%lactic acid＋0.15% citric acid kalium.
基金
湖南省自然科学基金（08JJ6005）,湖南农业大学稳定人才基金（09WD35）
关键词
刺葡萄
花色苷色素
彩色果冻
Vitis davidii Fo fi x
Anthocyanins pigment
Colourful jelly
