红肉火龙果色素在牛奶中的热稳定性研究  

Thermal stability of red pitaya pigment in the milk

作　　者：马泽华[1] 刘顺枝[1] 胡位荣[1] 

机构地区：[1]广州大学生命科学学院,广州510006

出　　处：《食品安全质量检测学报》2017年第7期2615-2620,共6页Journal of Food Safety and Quality

基　　金：广州市科技计划项目(2014J4100143);广州市属高校科研计划项目(2012A047);广东省科技计划项目(2014B020202010)~~

摘　　要：目的研究热处理对红肉火龙果果肉色素与牛奶的混合体系外观品质的影响。方法将红肉火龙果果肉色素与牛奶的混合体系分别在70、80和90℃温度下经一段时间热处理,采用紫外分光光度法和色差分析法,测定该混合体系中果肉色素含量和色差参数等指标。结果在热处理时间的延长和温度的升高时,混合体系中果肉色素的吸光度值不断下降;在热处理30 min下,80℃与空白对照、70℃和90℃之间的色素吸光值存在显著差异(P<0.05);色差分析结果在不同温度热处理间有显著差异,同时,与混合体系色素含量相关性高。结论在80℃以下,红肉火龙果果肉色素加入牛奶中能保持色素的稳定性,而且不影响混合体系的色差的变化;此研究结果为含火龙果色素乳制品的稳定性提供参考依据。Objective To explore the effect of heating treatment with different temperature and time on appearance quality of the system mixed with red pitaya pulp pigment and milk. Methods The system mixed with the pulp pigment and milk was heating treated at 70, 80 and 90 ℃for a period of time, than the content of pulp pigment and the color difference parameters in the mixed system were determined by ultraviolet spectrophotometry and color difference analysis method. Results With the increase of time and temperature during heating treatment, the absorbance value of pulp pigment in the mixed system decreased gradually. Under heat treatment of 30 min, there were significant differences in absorption values of the pulp pigment between 80 ℃ and control group, 70 ℃, 90 ℃（P0.05）. The results of color difference analysis showed that there were significantly differences in treatments with different temperatures, at the same time, the correlation with pulp pigment content of the mixed system was high. Conclusion In the heating treatment with 80 ℃, the pulp pigment maintains its stability when mixed with milk and not affects the color changes of the mixed system. The results can provide scientific references for evaluation of the stability of dairy products which contains pulp pigment of red pitaya.

关 键 词：红肉火龙果 牛奶 果肉色素 稳定性 热处理 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] TS264.4[轻工技术与工程—食品科学与工程]