苦菜的护色及其饮料的配方研究  

Preparation of Sonchus arvensis Beverage and its Color Protection

作　　者：胡爱军[1] 刘蓉[1] 王一鸣[1] 胡小华[1] 郑茜茜[1] 王郅超[1] 余钰■ 

机构地区：[1]天津科技大学食品工程与生物技术学院,食品营养与安全教育部重点实验室,天津300457

出　　处：《现代食品科技》2010年第10期1111-1113,共3页Modern Food Science and Technology

基　　金：天津科技大学实验室开放基金理工类重点项目

摘　　要：分别以苦菜护色效果及苦菜饮料感官品质评分为考察指标,通过正交试验研究了苦菜的护色及其饮料的配方。结果表明,苦菜的护色剂以葡萄糖酸锌3.5mg/L、碳酸氢钠150mg/L、亚硫酸钠250mg/L、醋酸锌200mg/L复合为佳,此复合护色剂能较好地保持苦菜饮料的绿色;苦菜饮料的最佳配方为果葡糖浆8%、柠檬酸0.12%、麦芽糖浆5%、苦菜汁35%。In this paper,sensory evaluation score was taken as an index to investigate the effects of color fixatives on organoleptic quality of Sonchus arvensis beverage.The results indicated that the best color fixative was a mixture of 3.5 mg/L Cl2H22O14Zn,150mg/L NaHCO3,250mg/L Na2SO3 and 200mg/L Zn（CH3COO）2,which showed the best color-protection effect on Sonchus arvensis beverage.And the optimum formula of beverage was 5% high fructose corn syrup,0.12% citric,3% maltose syrup and 35% Sonchus arvensis juice.

关 键 词：苦菜饮料 护色 配方 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]