| 草莓果肉果汁加工中变色因素分析 |
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| 引用本文： | 宋宏新,高栋,赵伟伟,李小红.草莓果肉果汁加工中变色因素分析[J].食品科技,2002(5):45-47. |
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| 作者姓名： | 宋宏新 高栋 赵伟伟 李小红 |
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| 作者单位： | 1. 西北轻工业学院食品科学与工程系,咸阳·712081
2. 中国贵州茅台酒厂 564501 |
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| 摘 要： | 研究了pH、金属离子对草莓果肉果汁颜色的影响,发现Fe3+与单宁生成的黑色物质是主要变色原因,分析现行工艺,引起主要变色的工段为胶磨,讨论了避免和掩蔽两种解决方案,实验添加100mg/L的EDTA可解决变色问题。
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| 关 键 词： | 草莓果肉果汁 变色 Fe3+ 单宁 |
| 文章编号： | 1005-9989(2002)05-0045-03 |
| 修稿时间： | 2002年2月1日 |
Study on the Factor of Discoloration in Strawberry Nectar Processing |
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| SONG Hong-xin,GAO Dong,ZHAO Wei-wei,LI Xiao-hong.Study on the Factor of Discoloration in Strawberry Nectar Processing[J].Food Science and Technology,2002(5):45-47. |
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| Authors: | SONG Hong-xin GAO Dong ZHAO Wei-wei LI Xiao-hong |
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| Affiliation: | SONG Hong-xin1 GAO Dong1 ZHAO Wei-wei2 LI Xiao-hong2 |
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| Abstract: | The effects of pH and metal ions on the color in strawberry nectar processing were well recognized. The result showed that a black substance, which was the reactant of Tannins and Fe3+, was the main factor of arousing discoloration. Two method, avoiding and chelating, was discussed. For the latter, treated with 100mg/L EDTA, the discoloration was satisfactorily avoided. |
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| Keywords: | strawberry nectar discoloration Fe3+ tannins |
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