【摘要】 研究了苹果原花青素保健饮品的配方及其主要成分的稳定性。结果表明,苹果原花青素在弱酸性,避光及低温条件下稳定性较好;亚硫酸氢钠、Vc和β-环糊精均可提高原花青素的稳定性。当糖、酸、苹果原花青素提取物及Vc、β-环糊精的含量分别为12%、0.15%、12mg/100mL、0.7%及0.3%时,配制的饮料稳定性好,风味较佳。更多还原

【Abstract】 s:The processing technoogy of health beverage of apple proanthocyanidins and its stability were studied.The results showed that the stability of proanthocyanidins were better at pH4,low temperature and in dark utilization of NaHSO3,Vc and β-CD could improve the stability of proanthocyanidins.When the content of sugar,citric acid, apple extracts,Vc and β-CD were12%,0.15%,12mg/100mL,0.7%and 0.3%respectively,the stability and flavor of health beverage was better.更多还原