摘要
研究了紫苏色素在青梅酒中的浸提条件及其稳定性。结果表明,浸提最佳工艺条件为:料液比1∶10,浸提温度50℃,浸提时间3h。在避光条件下,添加柠檬酸能提高紫苏色素在青梅酒中的稳定性。
The extraction conditions ofpefilla pigment and its stability in green plum fruit wine were studied. The results showed that the best extraction conditions were as follows: the ratio of materials to extraction agent was 1:10, the extraction temperature was at 55℃, and the extraction time was 3 h. In the dark conditions, the addition of citric acid could improve the stability of perilla pigment in green plum fruit wine.
出处
《酿酒科技》
2010年第1期25-27,共3页
Liquor-Making Science & Technology
基金
仲恺农业工程学院博士启动基金项目G2360279
广东省科技攻关资助项目(2007B02300102)
广州市科技攻关资助项目(200721-E0091)
关键词
青梅酒
紫苏色素
浸提
稳定性
green plum fruit wine
perilla pigment
extraction
stability