摘要
对通过浓缩与低温处理来提高葡萄汁稳定性的技术进行了研究。结果表明，葡萄汁经浓缩后，酒石酸、总酸、花色素、单宁等物质的含量提高，而ｐＨ值降低，且其浓缩倍数越高，对析出酒石的促进效果越明显。浓缩葡萄汁经低温处理，可有效地降低其中酒石酸、花色素、单宁及总酸等物质的含量，提高葡萄汁的稳定性，－５℃处理的效果比０℃处理更显著。
The technology of increased the stability of grape juice by concentration and low temperature treatment,was studied in this paper.The results were as follows:After concentration,the contents of tartaric acid, total acid, pigment and tanain were increased, the pH value was declining. And the higher the multiple of concentration,the more significant to enhance the crystallization of tartar in grape juice.Treated the concentrated grape juice by low temperature,the contents of tartaric acid, pigment,tanain and total acid of the juice decreased.The result of treatment at-5℃ was greater than that at 0℃
出处
《莱阳农学院学报》
1994年第4期284-288,共5页
Journal of Laiyang Agricultural College
关键词
葡萄汁
稳定性
浓缩
低温
grape juice
stability
concentration
low temperature
