摘要
对紫甘薯花青素在冰淇淋中的应用进行研究。通过正交实验确定了紫甘薯花青素添加量,并对其在冰淇淋中的功能特性进行了评价。结果表明,紫甘薯花青素最佳添加量为20mg/100g,其超氧阴离子清除率和羟基自由基清除率分别为66%和87%,显著高于同浓度抗坏血酸,具有优良的抗氧化特性。
Application of purple sweet potato anthocyanins in ice cream was studied. The purple sweet potato anthocyanins content was determized by orthogonal experiment, and the functional features in ice cream was evaluated. The results indicated that purple sweet potato anthoeyanins additive amount was 20 mg/100 g, Removing rate of superoxide anion radical was 66 %, and elimination ratio of hydroxyl radicals was 87 %, which were significantly higher than ascorbic acid, possessing a superior antioxidant property.
出处
《食品研究与开发》
CAS
北大核心
2014年第14期13-16,共4页
Food Research and Development
关键词
紫甘薯花青素
冰淇淋
功能特性
purple sweet potato anthocyanins
ice cream
functional features
