柠檬酸对南瓜面条的护色效果  

Effects of Citric Acid on Color-protection of Pumpkin Noodle

作　　者：顾熟琴[1] 卢大新[1] 刘彤[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》2007年第9期567-570,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;北京市教育委员会"农产品加工工程科技创新平台"资助项目

摘　　要：通过单因素试验及L9(3)4正交试验的色差测定分析,研究了在光照条件下柠檬酸、食用碱和食盐的添加对南瓜面条色泽的影响。结果表明:单独添加柠檬酸对南瓜面条制品的色泽无明显的增色作用,同时在光照条件下也无护色效果。食用碱和食盐的单独使用具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影响因素,柠檬酸和食用碱的同时添加对南瓜面条退色的影响较小。The effects of citric acid, sodium chloride and sodium carbonate adding on color-protection of pumpkin noodle were studied. The results of hue determination showed that only adding citric acid could not enhance the natural color of pumpkin noodle obviously and had no effect on the color-protection under the conditions of fighting. Among the factors of the orthogonal test, light period showed the most significance on decoloration of pumpkin noodle. Citric acid and sodium carbonate adding together exhibited little effects on the decoloration.

关 键 词：柠檬酸 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]