蓝莓果汁饮料护色工艺  

Color protection in blueberry juice processing

作　　者：谢国芳[1,2] 马立志[1,2] 王瑞[1,2] 王金华[1,2] 

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]贵阳市果品加工工程技术研究中心,贵州贵阳550005

出　　处：《食品与发酵工业》2013年第11期114-117,共4页Food and Fermentation Industries

基　　金：贵州省农业工程技术研究中心建设项目(No.黔科合农G字[2011]4001号);贵州省科技创新人才团队建设项目(No.黔科合人才团队(2013)4028);贵州省教育厅"125"重大科技专项(No.黔教合重大专项[2012]014号)

摘　　要：为解决蓝莓饮料在加工贮藏过程中的营养和色泽损失,研究了添加不同质量浓度的护色剂(茶多酚、抗坏血酸和L-赖氨酸)、灭菌条件及光照对蓝莓饮料中花色苷、透光率及色泽的影响。结果表明:蓝莓果汁饮料添加0.1%的抗坏血酸,110℃、15 s下杀菌,贮藏在避光处,可有效延缓花色苷降解、透光率增加和色泽的变化。To solve the problem of nutrition and color loss of blueberry beverage during processing and storage,the effects of different color fixative and concentrations,including polyphenols,ascorbic acid and L-lysine,as well as the sterilization conditions and light on anthocyanins,transmittance and color of blueberry juice were investigated.The results showed that adding 0. 1% ascorbic acid,sterilized for 110 ℃,15s and stored in dark can effectively delay the degradation of anthocyanins,increased transmittance and the color change.

关 键 词：蓝莓 饮料 护色 杀菌 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]