| 芦蒿汁饮料的护色工艺 |
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| 引用本文： | 王元凤,张慜,郑剑.芦蒿汁饮料的护色工艺[J].食品与生物技术学报,2002,21(2):120-124. |
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| 作者姓名： | 王元凤 张慜 郑剑 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 摘 要： | 以芦蒿叶为原料 ,经过护色、榨汁、离心、调配、均制、杀菌等工艺 ,制成色泽较好、营养丰富、口感良好 ,并具有特殊风味的绿色浑浊蔬菜汁饮料 .同时以Zn2 +、Cu2 +为护色剂 ,对芦蒿汁加工工艺中的护色问题作了初步的研究 ,并对使用单一稳定剂稳定芦蒿汁作了初步的探讨 .
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| 关 键 词： | 芦蒿 叶绿素 浑浊汁 护色 |
| 文章编号： | 1009-038X(2002)02-0120-05 |
| 修稿时间： | 2001年10月31 |
Study on Color-protecting of Artemisia Selengensis Juice |
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| WANG Yuan feng,ZHANG Min,ZHENG Jian.Study on Color-protecting of Artemisia Selengensis Juice[J].Journal of Food Science and Biotechnology,2002,21(2):120-124. |
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| Authors: | WANG Yuan feng ZHANG Min ZHENG Jian |
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| Abstract: | The processing of green turbid vegetable juice of artemisia selengensis leaves was studied in this paper. The beverage with brilliant colour,rich nutrition and good taste was produced by color protecting,squeezing,centrifugation, flavoring, homogenization and sterilization. The effects of Zn 2+ and Cu 2+ on color protecting in the processing was studied, and single stabilizer which had made the juice stable for a long period was found. |
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| Keywords: | Artemisia selengensis chlorophyll turbid juice color protecting |
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