香蕉果酒褐变抑制研究 |
| |
引用本文: | 黄华梅,杨昌鹏,陈智理,郭静婕.香蕉果酒褐变抑制研究[J].安徽农业科学,2011,39(21):13091-13093. |
| |
作者姓名: | 黄华梅 杨昌鹏 陈智理 郭静婕 |
| |
作者单位: | 广西农业职业技术学院,广西南宁,530007 |
| |
基金项目: | 广西科学研究与技术开发计划项目 |
| |
摘 要: | 目的]抑制香蕉果酒的褐变,提高果酒的品质。方法]分析了香蕉果酒加工过程中果汁杀菌条件、原料成熟度、抑制剂处理对果酒褐变的抑制效果。结果]香蕉的成熟度越高,果酒的褐变程度越大;果汁杀菌温度≥90℃、杀菌时间≥15min、柠檬酸添加量≥0.4%时,对香蕉果酒有较好的褐变抑制效果,但抗坏血酸、L-半胱氨酸对香蕉果酒的褐变抑制效果较差,且在陈酿中颜色逐渐变红加深,不适宜用作香蕉果酒的褐变抑制剂。结论]发酵前对香蕉汁进行适宜的热杀菌处理、适当提高香蕉汁的酸度均有利于抑制香蕉果酒的褐变现象。
|
关 键 词: | 香蕉 果酒 褐变 抑制 |
Study on the Inhibition Method of Banana Wine Browning |
| |
Institution: | HUANG Hua-mei et al(Guangxi Agricultural Vocational and Technical College,Nanning,Guangxi 530007) |
| |
Abstract: | Objective]The quality of banana wine would be improved through the inhibitor treatment of its browning.Method]The effect of the sterilizing condition,ripening degree of raw material and inhibitor treatment on the banana wine browning was studied.Result]The results showed that the higher ripening degree of banana was,the greater the browning degree of its wine was.When the sterilizing temperature was more than 90 ℃,the sterilizing time was more than 15 minutes and the addition amount of citric acid was more than 0.4%,the inhibition effect on wine browning was better.However,the ascorbic acid and L-cysteine had poor inhibition effect on wine browning,which was not suitable for being used as inhibitor to banana wine browning.Conclusion]Proper heat sterilization treatment and increasing the acidity of banana juice before fermentation are beneficial to inhibit the browning of banana wine. |
| |
Keywords: | Banana Wine Browning Inhibition |
本文献已被 CNKI 维普 万方数据 等数据库收录! |
|