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| 草莓果酒中Vc保存率的研究 | |
| 引用本文： | 王世宽,高慧娟,洪玉程,谢仁有,范军. 草莓果酒中Vc保存率的研究[J]. 四川理工学院学报(自然科学版), 2011, 24(5): 497-500 |
| 作者姓名： | 王世宽 高慧娟 洪玉程 谢仁有 范军 |
| 作者单位： | 四川理工学院生物工程学院,四川自贡,643000 |
| 摘 要： | 为了研究鲜榨果汁与调味酒混合后Vc保存率的变化情况,以草莓汁和预调酒按1∶4比例混合后的调味果汁酒为原料,分别研究了时间、温度、光照、以及蔗糖对调味果汁酒中Vc保存率的影响。结果表明：随着时间的增加、温度的升高和光照强度的增加调味果汁中Vc保存率下降,随着蔗糖量的增加,Vc的保存率增加。通过正交试验得到调味果汁中Vc保... |
| 关 键 词： | Vc保存率 草莓汁 调味果汁酒 |
Study on Preservation Rate of Vc of Strawberry Juice Fruit Wine |
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| WANG Shi-kuan,GAO Hui-juan,,HONG Yu-cheng,XIE Ren-you,FAN Jun. Study on Preservation Rate of Vc of Strawberry Juice Fruit Wine[J]. Journal of Sichuan University of Science & Engineering(Natural Science Editton), 2011, 24(5): 497-500 | |
| Authors: | WANG Shi-kuan GAO Hui-juan HONG Yu-cheng XIE Ren-you FAN Jun |
| Affiliation: | WANG Shi-kuan1,GAO Hui-juan1,2,HONG Yu-cheng1,XIE Ren-you1,FAN Jun1(1.School of Biotechnology Engineering,Sichuan University of Science & Engineering,Zigong 643000,China,2.School of Agriculture and Biotechnology,Hexi University,Zhangye 734000,China) |
| Abstract: | In order to know how the preservatlon preserbation rate of Vc changes when mixed the fresh strawberry juice with the pre-bartender at 1∶4 rate,this article used the strawberry and pre-bartender as material,studied the time,temperature,light,and guantity add to sucrose to affect the preservation rate of Vc.The results showed that the strawberry juice fruit wine＇s preservation rate of Vc getting lower and lower with the time goes,with the temperature increase,the lights become stronger;but decline than the strawberry juice＇s.The sucrose can increase the seasoning juice＇s preservation rate of Vc.Through the orthogonal test we know the best storage ways is： 7℃,dark,1 hour. |
| Keywords: | preservation rate of Vc strawberry juice pre-bartender |
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