彩色面条护色技术的研究  

Study on Color Protection for Colored Noodle

作　　者：董万领[1] 程江华[1] 余龙梅[2] 何成芳[1] 朱鸿杰[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]淮南白蓝企业集团有限公司,安徽淮南232181

出　　处：《现代食品科技》2013年第2期342-344,421,共4页Modern Food Science and Technology

基　　金：2011年安徽省农转资金项目(2011A05004)

摘　　要：本文对彩色营养面制品在加工过程中所使用的护色技术进行了研究。添加的果蔬在物理护色后再进行第二次护色处理。结果表明,以D-异抗坏血酸钠0.12%、食盐2.0%、山梨酸钾0.06%、柠檬酸0.30%作为护色配方为最优,能够有效保持果蔬颜色,可以得到色泽理想、可口且营养丰富的面制品。The color protection in the processing of color nutritional noodle was studied in this paper. After a processing of physics color protection, the fi-uits and vegetables added into noodles were dealt with a second color protection. The results showed that the optimum color protection formula were the amount of D-Sodium isoascorbiate 0.12%, salt 2.5%, potassium sorbate 0.06%, and citric acid 0.30%. The final products obtained by the above formula were delicious, nutritious and the original color of fruits and vegetables was maintained well.

关 键 词：彩色面条 食品添加剂 护色 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]