摘要
研究表明,VC的不稳定和苹果汁中多酚类化合物是引起维生素饮料褐变的主要原因,由于VC分解产生的产物能加速果汁中多酚类化合物的分解和聚合,使得饮料产品颜色在货架期里发生变化,环境温度的升高加速了维生素饮料的褐变。通过添加适当的还原剂保护VC和采用脱色的澄清苹果浓缩汁,降低果汁中的多酚类化合物含量能有效延长轻度褐变的时间,从而延长产品的货架期。
This study showed that unstable property of vitamin C and polyphenolic compounds of apple juice was mainly reason of brown of vitamin drink. Derivative product of vitamin C could accelerate the decomposition and aggregation of polyphenols in the juice, which induced browning of vitamin energy drink during shelf-life. And high temperature might be accelerated the process of browning. Protection of vitamin C by adding some suitable color-preserving reagent, using decolored clear concentrated apple juice and reducing the content of polyphenolic compounds might prolong time of mild browning, and then prolong the shelf-life of product.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期152-154,共3页
Food Research and Development
关键词
维生素饮料
褐变
VC
浓缩苹果汁
货架期
vitamin drink
browning
vitamin C
concentrated apple juice
shelf-life
作者简介
金世合（1976-），男（汉），工程师，硕士，主要从事饮料新产品开发与研究。
通信作者：刘小杰（1973-），男（汉），高级工程师，博士，主要从事营养学研究。
