摘要
研究了以生产酸枣汁的下脚料——酸枣皮为原料,通过提取、调pH、沉淀、分离、洗涤、干燥等简短的工艺流程,提取出成本低廉、安全性高、稳定性较好的天然棕色色素的方法;另外还对影响酸枣色素稳定性的有关因素进行了初步探讨。
Take the leftover bits and pieces from the production of wild jujube juice-wild jujube peel as raw material and extract the natrual brown pigment with high safty and good stability. The process composed of extraction, pH adjustment . pre-cipitation, separation, washing and drying. Factros influencing the stability of wild jujube pigment are dis-
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第8期24-27,共4页
Food Science
