板栗浆饮料护色方法研究

摘要

[Objective] To search for the best color foative for chestnut pulp beverage. [ Method] The impact of three fixatives, includingrnVc , EDTA-2Na and citric acid, on the color of cheslnul pulp was studied, and their optimum concentration ratio was selected by single factorrntest and orthogonal experiment. [Resuli] The color protection effects at the three (fnatives were shown is V> EUTA-2Na 5 citric acid, andrntheir optimum ratios were 0.11% citric acid, 0.1%Vc and0.02% EDTA-2Na. [ContWion] Tbe compound fixatives in this study can wellrnprotect the color of chestnut pulp and prevent its browning.%[目的]寻找出适合做板栗浆液护色剂的产品.[方法]研究了Vc 、EDTA-2Na和柠檬酸3种护色剂对板栗浆液颜色的影响,通过单因素试验和正交试验,选出了最适的浓度比例.[结果]经过试验,3种护色剂对板栗浆护色效果为Vc＞EDTA-2Na＞柠檬酸,护色液的最佳配置比例为柠檬酸0.11％,Vc 0.7％,EDTA-2Na 0.02％.[结论]试验得出的复合护色剂对板栗浆的护色效果显著,可很好地控制板栗策的褐变.