黄帝椒加工过程中的天然黄色素稳定性研究及控制  

Stability research and control of natural yellow pigment on Yellow Emperor Pepper processing

作　　者：华颖[1] 沈国华[1] 刘大群[1] 方红星 龚欣惠 孙进 师成斌 

机构地区：[1]浙江省农业科学院食品加工研究所,浙江杭州310021 [2]浙江正味食品有限公司,浙江义乌322002

出　　处：《食品工业科技》2011年第9期322-324,共3页Science and Technology of Food Industry

摘　　要：在考察加工过程中黄帝椒天然黄色素的变化规律基础上,系统分析了各种护色剂及加工条件在生产及储藏过程中对黄帝椒天然黄色素稳定性的影响,并结合色素组成及其特征结构对各种因素的影响机理进行分析,结果表明:在加工过程中,泡制盐度、pH对色素稳定性影响不大,影响色素稳定性的主要因素是加工温度和光照,加入抗氧化剂类型的护色剂,能对加工过程中黄帝椒色素起到很好的保护作用。Based on the investigation of the yellow pigment in Yellow Emperor Pepper processing,systematic analysis of various color protection agents and processing conditions for the stability of the natural yellow pigment during the course of production and storage were carried out,and combined with composition and structure character of the pigment,the mechanism of various factors were analyzed.The results indicated that the salinity,pH had little effect on the stability of the pigment,the main factors affecting stability of the pigment were the processing temperature and light,antioxidants type color fixative can play a very good protection role during processing.

关 键 词：黄帝椒 色素 稳定性 控制 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]