摘要
因含葡萄皮红色素的饮料在货架期容易褪色,该文研究两种常用抗氧化剂维生素C和。-异抗坏血酸钠对葡萄汁饮料中葡萄皮红色素稳定性的影响,重点考察D-异抗坏血酸钠不同添加量的影响效果。实验通过采用CIELAB表色系统测定色差值,进行贮藏实验等方法,探讨葡萄汁饮料色泽稳定性。结果表明:维生素C及D-异抗坏血酸钠添加量越高,饮料L^*值越大,a^*值越小,外观褪色越明显。因此在保证饮料加工工艺要求的基础上,尽量减少维生素C和D-异抗坏血酸钠的添加量有利于葡萄皮红色素的稳定。
This report studied on the effects of two common antioxidants (vitamin C, sodium Z)-isoascorbate) on the stability of the beverage color, because the beverage containing grape skin extract faded easily in shelf life. The effects of different dosage of sodium D -isoascorbate on the results were investigated. The color stability of grape juice beverage was evaluated with the measure of CIELAB color parameters and storage experiment. As a result, when the dosage of vitamin C and sodium D-isoascorbate increased, the L* value would increase while the a value decrease, and the beverage faded more obviously. Therefore, on the basis of guaranteeing the requirements of the beverage processing technology, the reducing of vitamin C and sodium Z)-isoascorbate was beneficial to the stability of grape skin extract.
作者
李静
LI Jing(Shanghai Kangshi Food Tech.Co.Ltd,, Shanghai 201103, China)
出处
《饮料工业》
2019年第2期5-9,共5页
Beverage Industry
