摘要
研究影响浓缩橙汁的VC与色泽稳定性的各种添加剂,通过感官上目测观察、碘量滴定法测定浓缩橙汁的VC含量、比色法测定浓缩橙汁的吸光度,作为褐变程度的参考指数,探讨各种添加剂对浓缩橙汁褐变的影响。通过单因子实验,确定其种类与用量,进而得到复合保护剂中的比例。结果表明:适宜的复合保护剂为0.16%异VC钠+0.035%钙盐+0.04%亚硫酸盐+0.025%EDTA,确定其添加量为0.15%。
Several additives effecting the stability of Vc and color in concentrated orange juice were studied Jn the experiment.Three methods were tried, including visual observation, using iodine tirimettle to determinate the content of Vc, using colorimetry to test absorption of photoelectronen,and then use these results as the reference index of browning degree in concentrated orange juice.After all ,the effect of single factor additives on the browning in the concentrated orange juice was discussed. Through the single factor experiment, the type and dosage of the additive were determined, and then the proportion of compound protective agent was obtained. At last, the proportion of single-factor in the compound protective agent were confirmed,0.16% sodium erythorbate ＋ 0.035% calcium ＋0.04% sulfite ＋0.025% EDTA, and the addition of compound protective agent was 0.15%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第4期246-248,共3页
Science and Technology of Food Industry
基金
广东省重大科技专项(2010A080403005)
关键词
浓缩橙汁
添加剂
抑制
褐变
concentrated orange juice
additives
suppression
browning
作者简介
作者简介：柴向华（1972-），女，副研究员，硕士，主要从事食品添加剂相关方面的研究。
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