摘要
研究了龙眼菠萝复合果酒加工过程中原料配比、原料成熟度、抑制剂处理、杀菌条件对果酒褐变的抑制效果。结果表明:龙眼的配比越大、成熟度越大,果酒的褐变程度越大;杀菌温度90℃、杀菌时间20min、柠檬酸添加量0.3%时,对果酒有较好的褐变抑制效果,但抗坏血酸、半胱氨酸、CaCl2对该果酒的褐变抑制效果较差,不适宜用作龙眼菠萝复合果酒的褐变抑制剂。
In this paper, the effect of raw materials ratio, ripening degree, inhibitors and sterilizing condition on the browning of longan-pineapple compound fruit wine were investigated. The results showed that the greater the ratio and ripening degree of longan were, the greater browning degree of compound fi＇uit wine was. The good inhibition effect of browning of fruit wine was obtained when the sterilizing temperature was 90℃, sterilizing time was 20min and the addition amount of citric acid with was 0.3%. The ascorobic acid, L-cysteine and CaCl2 had little inhibition effect on browning of fruit wine. Therefore, they were not suitable for using as browning inhibitors.
出处
《中国酿造》
CAS
北大核心
2011年第8期138-141,共4页
China Brewing
基金
2009年广西高校优秀人才资助计划项目(桂人教(2009)62号)
广西教育厅科研项目(200708MS102)
广西农职院科研项目(YKJ102)
关键词
龙眼
菠萝
复合果酒
褐变
抑制
longan
pineapple
compound fruit wine
browning
inhibition
