| 摘要 |
PURPOSE:To prepare an acidic food capable of retaining a moderate light green color even after the storage for a long term, by using a Cape jasmine pigment treated with an enzyme and a heat-treated Cape jasmine pigment untreated with the enzyme. CONSTITUTION:A Cape jasmine pigment colored green by the treatment with an enzyme and a heat-treated yellow Cape jasmine pigment untreated with the enzyme are added to an acidic food, e.g. dressing or mayonnaise, which is prepared by the conventional method and assumes the acidity wholly due to the acetic acid, citric acid, etc. contained therein. |
