| 刺梨浓缩果汁脱色技术的研究 |
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| 引用本文： | 李忠海,何明.刺梨浓缩果汁脱色技术的研究[J].经济林研究,1992,10(1):36-39. |
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| 作者姓名： | 李忠海 何明 |
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| 作者单位： | 中南林学院
(李忠海，何明，陈建华)，中南林学院(聂长明) |
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| 摘 要： | 本文系列研究了明胶,敏化剂R、稳定剂T、聚合三氯化铝对浓缩果汁的脱色作用,脱色效果好,脱色率达85.29％,主要营养素损失少、VC和总糖的保存率分别为85.00％、115.15％,脱色后的果汁清亮透明,色泽鲜艳,保存了原果汁的特有风味.
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| 关 键 词： | 刺梨 浓缩果汁 脱色技术 |
DECOLORIZATION TECHNIQUE FOR CONCENTRATED JUICE OF BUREJA GOOSEBERRY |
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| Li Zhonghai He Ming Chen Jianhua Nie Changming.DECOLORIZATION TECHNIQUE FOR CONCENTRATED JUICE OF BUREJA GOOSEBERRY[J].Economic Forest Researches,1992,10(1):36-39. |
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| Authors: | Li Zhonghai He Ming Chen Jianhua Nie Changming |
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| Institution: | Central South Forestry College |
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| Abstract: | A study was conducted to decolor the concentrated juice of bureja gooseberry ( Ribes burejense ) with the chemicals of gelatine, sensitizer R, stabilizer T, and polytrichloride aluminium. The experiment results showed that the method was very effective, and the decolorization percent amounted to 85.79. The conservation rate of vitamin C and total sugar was 85.00 and 115.15 percent, respectively. Limpid and transparent, the decolored juice didn't lose its special flavor. |
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| Keywords: | Ribes burejense Concentrated juice Decolorization technique |
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