【摘要】 以鲜杨桃为主要原料,对含原汁40.0%、可溶性固形物10.0%、总酸(以柠檬酸计)0.2%的杨桃汁饮料进行护色处理,采用正交实验设计筛选护色剂的最佳配方,结果表明:当添加0.15%氯化钠、0.10%三聚磷酸钠、0.05%L-半胱氨酸盐酸盐时,所得杨桃汁饮料的感官评分为7.6,颜色深黄有光泽,质地均匀,香气协调,口感舒适,糖酸比例适中,经室温保藏45 d,杨桃汁饮料的L值和b值分别为48.75和17.34,总体效果最好,贮藏温度升高会导致杨桃汁饮料的褐变速度加快。更多还原

【Abstract】 Carambola beverage was composed of 40.0% raw carambola juice,10.0% soluble solids and 0.2% total acid(as citric acid).The quality of carambola beverage was evaluated by measuring the L value,b value and the score of sensory.The optimum formulas of anti-browning agents in the carambola juice beverage determined by an orthogonal test were as follows: sodium chloride 0.15%,sodium tripolyphosphate 0.10% and L-Cysteine hydrochloride 0.05%.The product was 7.6 of sensory score,with yellow,good flavor and taste.After 45 days stored at room temperature,the L value and b value of the carambola juice beverage were 48.75 and 17.34 respectively.Storage temperature rise will cause browning rate of carambola juice drinks up.更多还原