摘要
对枇杷果酒加工过程中的护色工艺进行了研究。在发酵前添加抗坏血酸和柠檬酸,结合一定温度和一定时间的热处理等工艺,有利于枇杷果酒的护色,防止褐变。结果表明,抗坏血酸添加量为0.7g/kg,热处理温度为80℃,热处理时间为20min,柠檬酸添加量为0.5g/kg,能有效解决枇杷果酒生产过程中色泽加深问题。
The color-protecting techniques in Loquat fruit wine processing were studied. The experiments indicated that the addition of ascorbic acid and citric acid before fermentation and the application of heat treatment under proper temperature were helpful for color protection and browning prevention. The best technical conditions were summed up as follows： addition level of ascorbic acid as 0.7 g/kg, 20 min heat treatment temperature at 80℃, and addition level of citric acid as 0.5 g/kg.
出处
《酿酒科技》
北大核心
2006年第9期68-70,共3页
Liquor-Making Science & Technology
关键词
果酒
枇杷果酒
护色
工艺
wine
Loquat fiuit wine
color-protecting
technique
