食品工业科技2011，Vol.32Issue(7)：346-348,3.
食品添加剂对红甜菜色素稳定性的影响
Effect of different additives on stability of red beet pigment
摘要
Abstract
Stability of red beet pigment was studied after different additives were added in.The pigment reservationratio was determined after different additives were added in including acid, antioxidants, preservative andsweeteners.The results showed that acetic acid,0.5%TP,0.1% sodium benzoate and sodium cyclamate added canincrease the stability of red beet pigment and can be used to guide the large - scale producing of red beetproduct.关键词
红甜菜/色素/稳定性/添加剂Key words
Beta vulgaris var.cicla Dracaenifolia/pigment/stability/additive分类
轻工纺织引用本文复制引用
张琳,祖元刚,王春丽,杨磊,杨逢建..食品添加剂对红甜菜色素稳定性的影响[J].食品工业科技,2011,32(7):346-348,3.基金项目
国家"十一五"科技支撑计划(2006BAD03A0306). （2006BAD03A0306）
