Food and Fermentation Industries >

2012 , Vol. 38 >Issue 12: 111 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.12.031

Food and Fermentation Industries

Colour Protection Process of Pitaya Juice Beverage

  • Zhou Juan-liang ,
  • Xu Qian ,
  • Xie Guo-fang ,
  • Zhang Xing-wu
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Online published: 2012-12-25

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Abstract

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%.

Key words： pitaya; beverage; color fixative; sterilization method

Cite this article

Zhou Juan-liang , Xu Qian , Xie Guo-fang , Zhang Xing-wu . Colour Protection Process of Pitaya Juice Beverage[J]. Food and Fermentation Industries, 2012 , 38(12) : 111 -114 . DOI: 10.13995/j.cnki.11-1802/ts.2012.12.031

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