作　　者： ; ; ; ; (杨晓暾）; (曹龙辉）;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《中国酿造》 2014年第4期116-119,共4页

摘　　要： 将红曲色素TY添加到无色碳酸饮料中,以红曲色素TR为对照,研究其对饮料感官的影响及在储藏过程中的稳定性。结果表明,碳酸饮料中的红曲色素TY在避光、高温、振荡、冻融条件下较稳定,溶液色泽鲜亮,贮藏10d后的吸光度值大于红曲色素TR溶液,色素保存率均高于96%;自然光对红曲色素TY的贮藏不利,保存率略有降低。而红曲色素TR稳定性较差,溶液均出现明显褪色。同时,对红曲色素TY在橙汁饮料中应用的稳定性进行研究,结果显示红曲色素TY在果汁中有良好的着色能力和稳定性。 Monascus pigment TY was added to colorless carbonated beverage and the effect of monascus pigment on sensory properties and stability of the pigment in soda during storage was investigated based on monascus pigment TR as control. The results showed that monascus pigment TY was relatively stable at high temperature, oscillation, freeze-thawing and dark condition. The sample showed alluring color after addition of monascus pig- ment TY. The absorbance value of monascus pigment TY stored for 10 d was higher than monascus pigment TR, and the pigments preserving rate were both more than 96%. The preserving rates of monascus pigment TY reduced slightly under the natural light. However, the stability of monascus pigment TR was poor, fading was found on the sample after addition of monascus pigment TR. Besides, stability of monascus pigment TY used in orange beverage was also investigated. The results showed that monascus pigment TY had good ability of tinting strength and stability.

关 键 词： 红曲色素 稳定性 碳酸饮料 橙汁饮料 应用

领　　域： [轻工技术与工程] [轻工技术与工程]