| 沈晓君1，2，李晓煜2.真空浓缩椰浆的护色工艺研究[J].广东农业科学,2015,42(20):91-96 |
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真空浓缩椰浆的护色工艺研究 |
| Color protection of vacuum concentrated coconut milk |
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| DOI： |
| 中文关键词: 真空浓缩椰浆 褐变 美拉德反应 护色 |
| 英文关键词: vacuum concentration coconut milk browning mallard reaction color protection |
| 基金项目:海南省重大科技项目（ZDZX2013011） |
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| 摘要点击次数: 1408 |
| 全文下载次数: 964 |
| 中文摘要: |
| 浓缩椰浆是热力学不稳定的非均相体系，易受高温等因素影响发生褐变。探究了影响真空浓缩椰
浆褐变的相关因素，发现美拉德反应是导致其褐变的主要原因。此外，通过护色剂筛选及响应面试验，得到了
对真空浓缩椰浆褐变抑制效果显著的护色剂组合：EDTA-2Na 0.01%，柠檬酸0.176%，VB-Na 0.040%。 |
| 英文摘要: |
| Vacuum concentrated coconut milk has thermodynamically instability，it is easily browning due to
vulnerable high temperature and other effects. In this paper，the factors affecting vacuum concentration coconut milk
browning were explored，the result showed that the mallard reaction was the main cause. In addition，by color protecting
agent selection and response surface tests，the best color protection composition of vacuum concentrated coconut milk
was obtained as EDTA-2Na 0.01%，citric acid 0.176%，VB-Na 0.040%. |
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