摘要
考察米团花色素在果汁和果冻中的应用效果,探讨该色素的应用范围。将米团花色素添加到果汁和果冻中,以柠檬黄为对照,研究其对食品感官的影响及其在储藏过程中的稳定性。结果表明:果汁和果冻添加米团花色素后色泽良好,储藏7周后,果汁和果冻中米团花色素含量分别降低4.1%和0.6%;米团花色素可用作果汁和果冻着色剂。
To expand the application of the yellow pigment from Leucosceptrum canum（Smith）.Method： Sensory properties and stability of the pigment in juice and jelly during storage were investigated using lemon yellow as a control.Results： Juice and jelly showed similar alluring color after addition of lemon yellow and the pigment from L.canum;however,light browning occurred during storage of jelly after addition of the pigment,possibly attributed to the residual reducing sugars in the pigment extracts.HPLC analysis indicated that the pigment showed high stability in juice and jelly,4.1% and 0.6% of the pigment were respectively lost after storage for 7 weeks.Conclusion： The pigment could be used in jelly and juice as a natural food colorant.
出处
《食品与机械》
CSCD
北大核心
2012年第2期216-218,共3页
Food and Machinery
基金
广东省科技攻关项目(编号:2007B020712005)
东莞市科技计划项目(编号:2007108101003)
关键词
色素
米团花
果汁
果冻
pigment
Leucosceptrum canum（Smith）
fruit juice
jelly
