| 枸杞橘子酒稳定性研究 |
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| 引用本文： | 麻立中,蒋珊珊,杨萍.枸杞橘子酒稳定性研究[J].现代农业科技,2011(18):356+360. |
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| 作者姓名： | 麻立中 蒋珊珊 杨萍 |
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| 作者单位： | 吉林农业科技学院食品工程学院,吉林吉林,132101 |
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| 摘 要： | 研究了非生物因素包括温度、光照、pH值、氧化剂和还原剂、金属离子等对枸杞橘子酒稳定性的影响,并综合分析各个因素选择出一套最适合枸杞橘子酒酿造长期储藏的条件。结果表明:枸杞橘子酒在光照、氧化剂、金属离子作用下不稳定,常温、pH值小于4、还原剂作用下稳定。
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| 关 键 词： | 枸杞橘子酒 非生物因素 稳定性 影响 |
Study on Stability of Lycium Orange Wine |
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| Authors: | MA Li-zhong JIANG Shan-shan YANG Ping |
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| Institution: | MA Li-zhong JIANG Shan-shan YANG Ping(Food Engineering School,Jilin Agricultural Science and Technology College,Jilin Jilin 132101) |
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| Abstract: | The abiotic factors of lycium orange wine stability were studied ,including effect of temperature,light,pH value,antioxidants and reductant, metal ion on the influence of lycium orange wine stability, each factors were comprehensively analyzed,and the most suitable condition of lycium orange wine brewing and long term storage was ehoosen. The results showed that lycium orange wine is unstable under the action of light. antioxidants and metal ion, and it is stable under the action of normal temperature, pH value less than 4 and reductant. |
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| Keywords: | lycium orange wine abiotic factors stability effect |
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