The Usage and Prodution Management of Calcium Pyruvate in Health Food

Abstract

Abstract: A concept oil quality evaluation of evaporation concentration process for food liquid was put forward. For the evaporating concentration process of red beet extract liquid, the variation rate of beet red pigments absorbency; with respect to time .M=-dA/dt was taken as the quality evaluation criterion of evaporating concentration process.Under the guide of quality evaluation criterion the evaporating concentration process was optimized and the optimum ascorbic acid concentration in the evaporation concentration process of red beet extract liquid was gived.

Key words: Beet red pigment, Evaporation concentration process, Quality evaluation criterion, Process optimization

XU Yao-Run, GAO Yan-Xiang, LIU Zhen-Yi, MAO Zhong-Yan. The Usage and Prodution Management of Calcium Pyruvate in Health Food[J]. FOOD SCIENCE, 2000, 21(3): 13-15.

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The Usage and Prodution Management of Calcium Pyruvate in Health Food

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