芒果猕猴桃果茶复合护色剂配方的优化

Studies on Optimization of Compound Color Protection Agent of Mango Kiwi Nectar

芒果、猕猴桃营养价值丰富,多以鲜销为主,其加工程度较低。主要原因是芒果、猕猴桃在加工过程中极易发生褐变,不仅影响外观、风味,还造成营养物质的流失。将芒果猕猴桃制成复合果茶,利用柠檬酸、抗坏血酸、亚硫酸钠作为护色剂对果茶进行护色。结果表明,最佳复合护色剂配方为柠檬酸添加量0.6%,抗坏血酸添加量0.09%,Na2SO3添加量0.03%。

Mango,kiwi fruit nutritional value is rich,mostly in the fresh market,its processing degree is low.The main reason is that mango,kiwi in the process of processing is easy to brown,not only affect the appearance,flavor,but also cause the loss of nutrients.In the studies,mango kiwi fruit was made into nectar,and citric acid,ascorbic acid and sodium sulfite were used as color protection agents to protect the color of nectar.As the results for the mango kiwi nectar,the optimum browning inhibitor were citric acid 0.6%,ascorbic acid 0.09%and Na2SO30.03%.