安徽农业科学2012，Vol.40Issue(21)：11039-11040,11142,3.
板栗浆饮料护色方法研究
Color Protection Methods of Chestnut Pulp Beverage
洪文龙 1纪韦韦 1贾君1
作者信息
- 1. 江苏农林职业技术学院,江苏句容212400
- 折叠
摘要
Abstract
[Objective] To search for the best color foative for chestnut pulp beverage. [ Method] The impact of three fixatives, including
Vc , EDTA-2Na and citric acid, on the color of cheslnul pulp was studied, and their optimum concentration ratio was selected by single factor
test and orthogonal experiment. [Resuli] The color protection effects at the three (fnatives were shown is V> EUTA-2Na 5 citric acid, and
their optimum ratios were 0.11% citric acid, 0.1%Vc and0.02% EDTA-2Na. [ContWion] Tbe compound fixatives in this study can well
protect the color of chestnut pulp and prevent its browning.关键词
板栗/褐变/护色Key words
Chestnut/ Browning/ Color protection分类
农业科技引用本文复制引用
洪文龙,纪韦韦,贾君..板栗浆饮料护色方法研究[J].安徽农业科学,2012,40(21):11039-11040,11142,3.
