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
