摘要
为探索红心火龙果酒颜色稳定性的影响因素,进而确定其最佳贮藏条件,以自酿红心火龙果酒为试验对象,研究温度、光照、pH值和氮气对果酒颜色稳定性和口感的影响。研究表明:环境温度越高,红心火龙果酒颜色褪色越快,同时果酒口感也变差。光照能加速分解火龙果酒中的甜菜红色素,随着光照时间的延长,果酒的酒味变淡,酒性不协调。不同的pH值对红心火龙果酒的颜色和口感有显著的影响,在不影响口感的前提下,火龙果酒中甜菜红色素在pH 4时较稳定。充氮气可减缓色素降解,接触空气会加速色素的降解。红心火龙果酒的贮藏过程中应注意冷藏避光,在适宜的pH值下密封储存,且可适量填充氮气。
In order to explore the factors that affect the color stability of red heart pitaya,and then determine its optimum storage conditions,using the self-brewed red heart pitaya wine as test object,the effect of temperature,light,pH value and nitrogen on the color stability and taste of fruit wine were researched.The results showed that the higher the ambient temperature,the faster the color of red heart pitaya color fades,and the worse the taste of fruit wine.Light could accelerate the decomposition of beet red pigment in pitaya wine.With the extension of light time,the wine tasted becomes weak and the wine was incongruous.Different pH values had a significant effect on the color and tasted of red heart pitaya wine.Under the premise of not affecting the taste,the beet red pigment in red heart pitaya wine was stable at pH 4.Filling with nitrogen could slow the degradation of pigments,while contact with air could accelerate the degradation of pigment.During the storage of red heart pitaya wine,it should be kept refrigerated and protected from light,sealed and stored at a suitable pH value,and filled with nitrogen.
作者
段秋霞
李定金
段振华
陈嫣
唐美玲
DUAN Qiu-xia;LI Ding-jin;DUAN Zhen-hua;CHEN Yan;TANG Mei-ling(Institute of Food Science and Engineering,Hezhou University,Hezhou 542899,Guangxi,China;School of Food,Dalian Polytechnic University,Dalian 116034,Liaoning,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第24期130-136,共7页
Food Research and Development
基金
广西特色果蔬深加工与保鲜技术研究(YS201601)
贺州学院“果蔬深加工与保鲜团队建设”项目(YS201602)
广西特聘专家专项经费(厅发[2016]21号)
广西科技基地和人才专项(桂科AD17195088)
贺州市创新驱动发展专项(贺科创PT1907006)
广西自然科学基金(2019JJA130016)
2019度广西高校中青年教师科研基础能力提升项目(2019KY0711)。
关键词
火龙果
果酒
贮藏
颜色
稳定性
pitaya
fruit wine
storage
color
stability
