摘要
为了提高甜菜汁中甜菜红色素遇热时的稳定性,结合工业化生产要求,对12种常用食品添加剂进行了单一添加和复合添加的稳定性实验.结果表明,在甜菜汁中,加入0.15%的抗坏血酸和0.05%的CaCl2,可使A483/A535由0.984降至0.687,大大提高了甜菜红色素的稳定性.
In order to improve the thermal stability of betalains in beetroot juice, single or complex addition of twelve additives is optimized and compared. The results show that complex addition of 0. 15% ascorbic acid and 0. 05% calcium chloride to beetroot juice can lower the ratio of A483 to A535 from 0. 984 to 0. 687, and improve the stability of betalains greatly.
出处
《烟台大学学报（自然科学与工程版）》
CAS
2014年第3期224-228,共5页
Journal of Yantai University(Natural Science and Engineering Edition)
基金
山东省自然科学基金资助项目(ZR2010BL027)
烟台市科技攻关资助项目(2011072
2011455)
