紫甘薯红色素在碳酸饮料中的护色工艺  

Color protection technique for red pigment from purple sweet potato in carbonated beverage

作　　者：孙晓侠[1] 许晖[1] 马龙[1] 王改玲[1] 吴珊珊[1] 

机构地区：[1]蚌埠学院生物与食品工程,安徽蚌埠233030

出　　处：《食品工业科技》2012年第12期266-268,共3页Science and Technology of Food Industry

基　　金：安徽省高校省级自然科学研究项目(KJ2011B089);食品科学与工程省级教学团队(20101094)

摘　　要：确定碳酸饮料中紫甘薯红色素的一种护色工艺,为其在碳酸饮料中的应用提供理论依据。采用分光光度法对色素保存率进行了分析,研究了碳酸饮料中几种常用食品添加剂对色素稳定性的影响,通过正交实验对它们的配比和加入量进行了优化。紫甘薯红色素在碳酸饮料中的最佳护色工艺配方为:磷酸:柠檬酸为0:0.18(g:g)、糖4g、异维生素C钠0.015g、单宁0.015g,采用此工艺配方参数,产品在常温(20℃)避光条件下贮藏25d时色素保存率为98.2%,预测出该贮藏条件下色素t0.9约为144d,半衰期t0.5约为949d。紫甘薯红色素在碳酸饮料中稳定性较好,应用价值较高。A kind of color protection technique for red pigment from purple sweet potato（pspp） was determined to provide a theoretical basis for the application in the carbonated beverage.The retention ratio of the pigment was analyzed using the spectrophometric method.The effect of several food additives of carbonated beverage on stability of pigment was researched,and orthogonal test design was adopted to determine the best quality mixture ratio and add contents.The optimum color protection technique parameters were as follows：phosphoric acid：citric acid 0：0.18（g：g）,sugar 4g,D-isoascorbate sodium 0.015g,tannin 0.015g.Using this technique parameters,retention ratio of pspp was 98.2% storaged under the environmental condition of normal atmospheric temperature（20℃）and obstacle light for 25d,and under this environmental condition t0.9 and t0.5 were respectively speculated to be 144d and 949d.The stability of pspp was better in carbonated beverage,so had higher application value.

关 键 词：紫甘薯 红色素 碳酸饮料 护色工艺 稳定性 

分 类 号：TS275.3[轻工技术与工程—农产品加工及贮藏工程]