天然苋菜红
- 网络natural amaranthus red
天然苋菜红-
天然苋菜红稳定性的研究
Study on Stability of Natural Red Pigment
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指出水作浸提剂，在65℃下浸提1小时，滤渣再室温下浸提4～5小时，可得高得率、高质量的天然苋菜红，这种色素适合作冷饮色素添加剂。
Amaranthus Red was extracted in water at 65 ℃ and 1 hour with high yield and high quality .
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本文介绍了三种饮料常用的天然色素，即叶绿素铜钠盐、β-胡萝卜素和天然苋菜红色素。天然苋菜红稳定性的研究
Sodium copper chlorophyllin ,β - carotene and nature amaranth red were introduced in this paper . Study on Stability of Natural Red Pigment