| 芒果猕猴桃果茶复合护色剂配方的优化 |
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| 引用本文： | 班燕冬,黄日影.芒果猕猴桃果茶复合护色剂配方的优化[J].农产品加工．学刊,2020(10):27-29. |
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| 作者姓名： | 班燕冬 黄日影 |
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| 作者单位： | 百色学院农业与食品工程学院;百色市食品药品检验所 |
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| 基金项目： | 2016年度广西高校中青年教师基础能力提升项目(KY2016LX338);2014百色学院校级科学研究项目(2014KB11)。 |
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| 摘 要： | 芒果、猕猴桃营养价值丰富,多以鲜销为主,其加工程度较低。主要原因是芒果、猕猴桃在加工过程中极易发生褐变,不仅影响外观、风味,还造成营养物质的流失。将芒果猕猴桃制成复合果茶,利用柠檬酸、抗坏血酸、亚硫酸钠作为护色剂对果茶进行护色。结果表明,最佳复合护色剂配方为柠檬酸添加量0.6%,抗坏血酸添加量0.09%,Na2SO3添加量0.03%。
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| 关 键 词： | 芒果 猕猴桃 果茶 护色剂 正交试验 |
Studies on Optimization of Compound Color Protection Agent of Mango Kiwi Nectar |
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| BAN Yandong,HUANG Riying.Studies on Optimization of Compound Color Protection Agent of Mango Kiwi Nectar[J].Nongchanpin Jlagong.Xuekan,2020(10):27-29. |
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| Authors: | BAN Yandong HUANG Riying |
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| Institution: | (College of Agricultural and Food Engineering,Baise University,Baise,Guangxi 533000,China;Baise Institute for Food and Drug Control,Baise,Guangxi 533000,China) |
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| Abstract: | Mango,kiwi fruit nutritional value is rich,mostly in the fresh market,its processing degree is low.The main reason is that mango,kiwi in the process of processing is easy to brown,not only affect the appearance,flavor,but also cause the loss of nutrients.In the studies,mango kiwi fruit was made into nectar,and citric acid,ascorbic acid and sodium sulfite were used as color protection agents to protect the color of nectar.As the results for the mango kiwi nectar,the optimum browning inhibitor were citric acid 0.6%,ascorbic acid 0.09%and Na2SO30.03%. |
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| Keywords: | mango kiwi fruit nectar browning inhibitor orthogonal test |
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