选用D-异抗坏血酸钠、茶多酚、VE、无水亚硫酸钠和植酸5种抗氧化剂为护色剂进行试验,通过火龙果汁色泽的保持率,评判其护色效果,同时对3种灭菌方式进行对比研究。实验结果表明:煮沸灭菌结合添加D-异抗坏血酸钠的护色效果最佳,当D-异抗坏血酸钠的添加量为0.013%时,保持率为最大达到77.42%。

The antioxidants,including D-erythorbate sodium,polyphenols,vitamin E,anhydrous sodium sulfite and phytic acid were selected as a color fixative of Pitaya juice beverage.The comparison of different sterilization method on color retention was also studied.The results showed that combination of bulliat sterilization with 0.013% D-erythorbate sodium was the best color protection and the retention rate was up to 77.42%.