花色苷及微胶囊化天然色素的应用效益 |
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摘 要: | <正> 在食品中添加色素,不但能使产品重获加工时失去的色泽,保证所有批次产品的均匀性,而且还能改进制成品的外观。随着消费者对合成色素安全性的日益关注,天然色素应运而生,在过去数年间,其在全球食品工业中的应用愈来愈广泛。然而,当天然色素从其来源如水果、植物中抽提后,便会因失去原有的保护环境而丧失抗降解能力,采用微胶囊技术将天然色素包埋在
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关 键 词: | 花色苷 微胶囊化 食用色素 天然色素 |
Anthocyanins and the micro-encapsulation of colors |
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Abstract: | Being natural water-soluble food colors, the anthocyanins - responsible for the red to bluish color of a wide range of fruits and vegetables - are widely applicable to food and beverage processing. Using micro-encapsulation to treat natural colors can protect pigments against degradation and increase their functional properties. Here, we take a detailed look at anthocyanins and the micro-encapsulation of colors. |
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