摘要
研究表明澄清剂PVPP(聚乙烯聚吡咯烷酮)对桑葚果汁的最佳澄清工艺为:PVPP的最适量为20g/L,温度控制在30℃左右,pH为3.0～3.5,澄清时间不低于24h.经PVPP处理后桑葚汁的总糖、总酸、pH及口味等指标没有明显的变化.
The clarifying effect of mulberry juice with PVPP was studied .The results showed that the optical usage of PVPP was 20g/L,pH 3.0~3.5 at about 30℃,the clarifying time was no less than 24h.There was no significant change after PVPP treat on the total sugar, titratable acidity, pH and flavor of mulberry juice.
出处
《酿酒》
CAS
2005年第4期62-64,共3页
Liquor Making
关键词
桑葚汁
澄清
PVPP
<Keyword>mulberry juice
clarification
PVPP
