摘要
浓缩椰浆是热力学不稳定的非均相体系,易受高温等因素影响发生褐变。探究了影响真空浓缩椰浆褐变的相关因素,发现美拉德反应是导致其褐变的主要原因。此外,通过护色剂筛选及响应面试验,得到了对真空浓缩椰浆褐变抑制效果显著的护色剂组合:EDTA-2Na 0.01%,柠檬酸0.176%,VB-Na 0.040%。
Vacuum concentrated coconut milk has thermodynamically instability, it is easily browning due to vulnerable high temperature and other effects. In this paper, the factors affecting vacuum concentration coconut milk browning were explored, the result showed that the mallard reaction was the main cause. In addition, by color protecting agent selection and response surface tests, the best color protection composition of vacuum concentrated coconut milk was obtained as EDTA-2Na 0.01%, citric acid 0.176%. VB-Na 0.040%.
出处
《广东农业科学》
CAS
2015年第20期91-96,共6页
Guangdong Agricultural Sciences
基金
海南省重大科技项目(ZDZX2013011)
关键词
真空浓缩椰浆
褐变
美拉德反应
护色
vacuum concentration coconut milk
browning
mallard reaction
color protection
