抗坏血酸对南瓜面条的护色效果  

Effect of Adding Ascorbic Acid on Color-protection of Pumpkin Noodle

作　　者：顾熟琴[1] 卢大新[1] 李静[1] 

机构地区：[1]北京农学院食品科学系,北京102206

出　　处：《食品科学》2006年第12期138-141,共4页Food Science

基　　金：北京市教育委员会科技发展计划面上项目(KM200510020004);北京市属市管高校人才强教计划资助项目

摘　　要：通过单因素对比试验及L9(3)4正交试验的色差测定分析,研究了在光照条件下抗坏血酸(VC)、食用碱和食盐的添加对南瓜面条色泽的影响。结果表明:单独添加VC对南瓜面条制品的色泽具有较好的增色作用,同时在光照条件下的护色作用最为显著。食用碱和食盐的单独使用也有一定的增色作用和护色效果。正交试验各因素中,光照期是南瓜面条退色的最主要因素,VC和食用碱的同时添加对南瓜面条的退色亦有较为明显的影响。The effects of ascorbic acid, adding sodium carbonate and sodium chloride on color-protection of pumpkin noodle were studied. The results of hue determination showed that adding ascorbic acid could make the natural color of pumpkin noodle enhanced, and had the best effect on the color-protection under the conditions of fighting. Among the factors of the orthogonal test, light period showed the most significant on decoloration of pumpkin noodle. Adding ascorbic acid and sodium carbonate contributed certain effects on the decoloration when they were added together.

关 键 词：抗坏血酸 南瓜面条 护色 色差测定 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]