摘要
介绍了混合添加三种辅色素作为赤豆皮色素的稳定化剂，效果良好，使色素液20天的降解率由原来的50％减少到15％左右。并采用正交试验设计法确定了最佳稳定化条件。
Three food additives were used as stabilizers which showed good effect for red beanskin pigment. The reduction rate of pigment is decreased from 50% to 15% in 20 days andthe best optimun condition was determined by orthogonal perimental design.
出处
《黑龙江商学院学报》
2000年第2期28-31,共4页
Journal of Harbin Commercial University(Natural Sciences Edition)
关键词
赤豆皮色素
花色苷
稳定剂
天然食用色素
稳定性
red bean skin pigment, anthocyanin, stabilizer, orthogonal perimental design
