护色剂

利用柠檬酸、VE、没食子酸丙酯、绿茶提取物各自的特性，通过正交实验最终确定了最佳的新型复合护色剂组合：绿茶提取物0.03%、没食子酸丙酯0.005%、柠檬酸1.0%、VE含量0.01%。

Through orthogonal test was designed for optimal inhibition the new compound color fixative : green tea extract 0.03 % , propyl gallate 0.005 % , citric acid 1.0 % , VE 0.01 % .

护色剂采用1%的柠檬酸和0.2%的VC混合液，时间为15～20min；

The color fixative uses 1 % citric acid and 0.2 % VC , the time is 15 ~ 20min ;

针对糖水荔枝罐头加工，贮藏中容易出现的褐变现象，通过L9（34）正交实验确定糖水荔枝最优无硫护色剂组合为：0。

For preventing browning of canned Litchi in Syrup in the processing and storing , the best combination of color fixatives without sulfur selected by L9 ( 34 ) orthogonal experiment was0 .

最佳的护色剂组合为0.005%亚硫酸氢钠+0.1%柠檬酸+0.02%EDTA，经过0.5h的平衡后进行腌制。

And the relative optimum color retention treatment was : using sodium bisulfite 0.005 % , citric acid 0.1 % and EDTA 0.02 % as the color retention agents and equilibrating for half an hour .

试验表明葡糖酸内酯为最佳护色剂，添加量为0.05mg/ml；β-环糊精为最佳稳定剂，其添加量为0.1%；

The result showed that the optimal color fixative , color fixative dosage , stabilizer and stabilizer dosage were gluconic acid lactone , 0.05mg / ml , β - cyclodextrin and 0.1 % , respectively .

板栗饮料加工中护色剂及稳定剂的研究

Study on anti-browning and stability in processing of Chinese chestnut beverage

护色剂在红曲酒中的应用研究

Research on the application of color retention agents in red koji wine

洗涤剂中护色剂对织物护色效果的探讨

Study of color fixatives on fabric color-keeping effect

新型复合护色剂及其在盐水方腿中的应用研究

Leg Functions in Sex Study on the new compound color fixatives on the salted square ham

采用不同的护色剂组合对鲜切莲藕进行护色处理，并在8℃条件下进行贮藏试验。

The fresh-cut lotus roots were treated with different compound color-preserving reagents , then stored at8 ℃ .

对加工过程的酶解工艺、护色剂、稳定剂、甜味剂选择等进行了探讨。

The condition of enzymatic hydrolysis , selection of color-protecting reagent , stabilizer and sweetener were also discussed .

另一方面可以协同其他护色剂，对果汁饮料具有增强护色作用。

On the other hand , the compound phosphate have the better result on be in conjunction with the function .

本文研究了不同熟化工艺及护色剂对真空冷冻干燥炭步香芋片风味及色泽的影响。

This paper reported the results of several kinds of pretreatment on vacuum freezing drying ( VFD ) of Tanbu 's taro .

以鲜切青笋为原料，分别采用单因素试验与正交试验方法确定不同护色剂的最佳浓度。

Lettuce selected different color fixative and packaging by single factor analysis and orthogonally conditions and researched processing technology off resh-cut lettuce .

结果显示，最佳的护色剂组合为：0.58%柠檬酸：0.50%亚硫酸钠。

By applying Regression Orthogonal Design we determined the optimal compound color fixative which contained 0.58 % citric acid and 0.5 % sodium sulfite .

以白蘑菇为原料，采用正交试验设计优选护色剂，通过试验优选保鲜剂和贮藏温度。

Using the button mushroom as raw material , to select optimal color fixative through orthogonal experiment , optimal fresh-keeping agent and storage temperature range .

以仙人掌和鲜牛乳为主要原料，配以蔗糖、稳定剂、护色剂等，研制出了一种具有营养和保健功能的仙人掌果肉酸奶。

An opuntia dilleniii haw fruit yoghurt was developed with nutrition and healthcare function using opuntia dilleniii haw fruit and fresh milk as the main materials .

结果表明：以鲜葛根为原料，用0.05%Vc+0.1%柠檬酸作为护色剂，可制得色泽洁白，质量良好的葛根汁；

The results showed that good quality and white puerariae radix juice could be produced by using 0.05 % Vc + 0.1 % CA as color protecting agent .

用最佳护色剂组合处理的鲜切马铃薯片装入保鲜袋中于4℃下能贮藏一个星期，可保持外观色泽鲜亮，质地脆硬。

The fresh-cut potato treated with the best mixing of browning inhibitors and edible film could be stored at 4 ℃ for one week and maintained bright color , crisp texture .

同时对护色剂处理、热水烫漂、微波烫漂三种不同处理条件下怀山药解冻后的硬度、质地以及感官特性进行了比较。

The result indicates that microwave blanching can undermine efforts of enzyme Chinese-yam soon , which the losses of nutrients can be reduce and organoleptic qualities after thawing can be maintained .

讨论了原料护色剂的组成、稳定剂的选择、饮料配方的确定，为该产品推向市场提供一些参考意见。

The composition of material colour fixatives , the selection of stabilizers and the determination of drink formulas are discussed to provide some references for launching these products to the market .

结果表明，以鲜苦瓜为原料，用100mg/kg葡萄糖酸锌作为护色剂、1%β-环状糊精作为苦味包埋剂，可制得质量良好的苦瓜汁；

The results showed that good quality bitter gourd juice could be produced by using 100mg / kg zinc gluconate as color protecting agent and 1 % β - cyclodextrin as bitterness covering agent .

复配护色剂正交试验可以看出，鲜切山药防褐变的最佳处理组合是：1.5%壳聚糖+0.5%EDTA+0.4%Vc。

Composite colour fixatives with the orthogonal experiments can see , the best processing combination of prevent browning on fresh-cut yam is : 1.5 % chitosan + 0.5 % EDTA + 0.4 % Vc .

结果表明：300mg/kg醋酸铜和250mg/kg的醋酸锌与醋酸铜混合液做为护色剂对果汁有较好的保绿效果；

The test result showed that the mixed liquid with 300mg / kg acetic acid bronze or that with 250mg / kg acetic acid zinc and acetic acid bronze had a ideal keeping green result .

前言：从护绿、防褐变、防霉变三方面综合考虑，筛选出酸菜的最佳护色剂为：植酸0.05%，焦亚硫酸钠：0.02%，醋酸铜：0.02%，醋酸锌：0.03%。

Pay respect to maintaining green , preventing mildewed and brown , the best protecting-colour agent of sauerkraut are : 0.05 % Phytic acid , 0.02 % Na2S2O5,0.02 % Cu ( Ac ) 2,0.03 % Zn ( Ac ) 2 .

蓝莓属于浆果，经烫漂处理后加入适量的硬化剂和护色剂不但可以防止果实糜烂，提高感观品质，还可以防止褐变，保持蓝莓鲜亮的色泽。

Blueberry belongs to the berries , so after heat treatment and addition of suitable amount of stiffening agent and color fixative , it can not only prevent erosion , improve sensory quality , but also can prevent browning , and keep the blueberry bright color and luster .

用桔皮提取物橙皮甙为主要原料制备了天然果蔬护色保鲜剂CP-F。

A natural preservative CP-F was prepared by using hesperidin as primary raw material .

实验结果表明：在甜牛乳饮料中使用绿色食品护色保鲜剂，经100℃30min杀菌后，常温保存31天菌落总数、酸度未超标，无明显絮凝；

The experiment result indicated that the bacterial colony count and acidity had not exceed the standard and obvious flocculate with using the green food color retention antistaling agent on sweet milk drink which was sterilized at 100 ℃ for 30 minutes and preserved at normal temperature for 31 days .

利用护色保鲜剂结合真空包装技术，进行合理热烫和杀菌处理的保鲜方法，比速冻保藏方法效果要好的多。

Use of color preservatives and vacuum packaging , and through a reasonable blanching and sterilization treatment technology , this method is much better than quick-frozen preservation method .

通过单因素试验，确定了护色保鲜剂的主要种类；通过混合试验，得出了两种以上因素综合影响效果更好；通过正交试验，最终确定了护色保鲜剂成分的最佳配比。

Trough single-factor test to determine the main types of color preservative ; The result was obtained that the end product was affected by more than two factors through mixed tests ; finally , through orthogonal test , to get the best ratio of preservative components . 4 .