摘要
对三种澄清方法在红枣蜂蜜低醇饮料上的应用进行了比较研究。结果表明:在红枣蜂蜜低醇饮料中添加0.075%的皂土,常温下静置4d后过滤,即可得到透光率为98%以上澄清透明稳定性好的成品,而明胶—单宁法和果胶酶法虽有一定程度的澄清作用,但成品稳定性较差。
Three clarification methods used in date and honey low alcohol drink are studied.The result shows that the treatment of bentonite has the best clarification effect on date and honey low alcohol drink.Add 0.075% of bentonite to the drink and leaving the drink at the room temperature for 4 days, clarified drink was obtained with above 98% of transmittancy and the drink has a better stability.But gelatin-tannin and pectinase methods have a little effect and the drink has a worse stability.
出处
《食品科技》
CAS
北大核心
2002年第1期51-52,50,共3页
Food Science and Technology
