本文对彩色营养面制品在加工过程中所使用的护色技术进行了研究。添加的果蔬在物理护色后再进行第二次护色处理。结果表明，以D-异抗坏血酸钠0.12%、食盐2.0%、山梨酸钾0.06%、柠檬酸0.30%作为护色配方为最优，能够有效保持果蔬颜色，可以得到色泽理想、可口且营养丰富的面制品。

The color protection in the processing of color nutritional noodle was studied in this paper. After a processing of physics color protection, the fruits and vegetables added into noodles were dealt with a second color protection. The results showed that the optimum color protection formula were the amount of D-Sodium isoascorbiate 0.12%, salt 2.5%, potassium sorbate 0.06%, and citric acid 0.30%. The final products obtained by the above formula were delicious，nutritious and the original color of fruits and vegetables was maintained well.

2011年安徽省农转资金项目(2011A05004)