螺旋藻在太太乐蔬之鲜调味料中的稳定性研究

Study on the Stability of Spirulina in Totole Granulated Vegetable Bouillon

探究螺旋藻在太太乐蔬之鲜调味料中的应用并分析其色泽稳定性的影响因素。通过时间、光照强度、含量、温度4个不同因素分析螺旋藻在产品中的颜色变化。单因素试验表明,光照强度越强对产品色泽影响越大,螺旋藻含量越高产品色泽稳定性较好,不高于37℃的温度对蔬之鲜色泽影响较小。多因素分析表明,对蔬之鲜色泽稳定性影响大小顺序为光照强度>螺旋藻含量>存储时间>温度。结果表明,蔬之鲜调味料在室温(26℃)、螺旋藻含量0.45%、避光(10 Lux)条件下存储6 d色泽变化最小,肉眼观察无显著性差异。

Study the application of spirulina in Totole granulated vegetable bouillon,and analyze the factors affecting its color stability.Investigate the color changes of spirulina in the product under time,light intensity,content,and temperature those four different factors.Single factor tests showed that the stronger the light intensity,the greater the impact on the product color;The higher the spirulina content,the better the color stability of the product;The temperature below 37℃had a minor impact on the color of the product.Multivariate analysis showed that the order of the influence on the color stability of Totole granulated vegetable bouillon was light intensity>spirulina content>storage time>temperature.The results indicated that the product stored at room temperature(26℃),with 0.45%spirulina content,and under low light condition(10 Lux)for 6 d had the least color change,and there was no significant difference between the original color observed by the naked eye.