黑米色素在碳酸饮料中的稳定性研究

Study on the Stability of Black Rice Pigment in Carbonated Beverage

以黑米中的黑米色素为主要原料 ,配制可乐型碳酸饮料。通过吸光度的变化研究了常用的几种食品添加剂对黑米色素的稳定性影响 ,运用正交试验的方法对工艺配方中影响黑米色素的稳定性的重要参数进行研究 ,结果表明糖度、酸度、酸的种类、VC是影响稳定性的主要因素 ,生产工艺最佳配方参数为磷酸与柠檬酸的质量比为 8∶4 1,采用 6 0℃、35min的低温长时杀菌对色素稳定有利。

Carbonated beverage was processed with the pigment of black rice as the main ingredient. By determining the changes in the absorbance value, the effects of several kinds of food additives were investigated. And through orthogonal tests, the key technological parameters affecting the stability of the black rice pigment were studied, the main factors being sugar content, acidity, the variety of acids and vitamin C. The optimum ratio of H 3PO 4 to citric acid was 8∶41, and working temperature and time should be 60℃ and 35 minutes. And vitamin C should not be added into the beverage.