牡丹花红色素的提取及其在果冻中的应用  

EXTRACTION OF PEONY RED PIGMENT AND ITS APPLICATION IN JELLY

作　　者：肖海芳[1] 孙雪[1] 朱文学[1] 李金凤[2] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471003 [2]江苏大学食品与生物工程学院,江苏镇江274713

出　　处：《食品研究与开发》2009年第10期174-176,共3页Food Research and Development

摘　　要：以牡丹品种洛阳红为原料,从中提取牡丹花红色素,并将其应用于果冻中。通过单因素试验和正交试验确定果冻的最佳配方为:果冻粉添加量0.6g,白砂糖添加量17g,牡丹花红色素添加量26mg,柠檬酸添加量0.4g,草莓香精添加量为0.17mL。Red pigment was extracted from peony, and application of peony red pigment in jelly was studied. By single factor tests and orthogonal tests, the optimum dosages of material in jerry was determined as follows： the dosage of peony red pigment was 26 mg, jelly powder was 0.6 g, the dosage of sugar was 17 g, the dosage of citric acid was 0.4 g, and the dosage of strawberry flavor was 0.17 mL.

关 键 词：牡丹花 红色素 果冻 应用 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS255.43[轻工技术与工程—食品科学与工程]