摘要
本试验选用巨峰葡萄为试材，通过对不同榨汁处理的葡萄汁进行真空浓缩，分析和研究不同浓度的葡萄汁在低温下贮放时，其中化学成分的变化规律。葡萄汁的稳定性取决于其中酒石酸及其盐类和色素等物质的含量。葡萄汁经浓缩后，其中糖类、总酸、酒石酸、花色素等物质含量提高，而ｐＨ值则降低。浓缩葡萄汁在低温下处理，酒石酸、花色素、总酸等物质含量降低，其中酒石酸含量下降程度高于其它物质，－５℃处理比０℃处理效果更显著。浓缩后的葡萄汁，其浓缩倍数越高，对酒石析出的促进效果越明显。浓缩葡萄汁在低温下处理，可加速其中酒石的沉淀，使其沉淀更彻底，达到提高葡萄汁质量稳定性的目的。
Kyoho grapos were used as samples in this this experiment. Through concentration under vacuo, the rules of changes in chemical compositions of the grape juices of different concentrations, treated with different preassing treatments and stored in low temperature were analyzed and studied. The stability of grape juice depends upon the contents of tartaric acid and its salts, pigment and other substances. After concentration, the contents of the total sugar. total acid, tartaric acid and pigments increase, but the range of rising is not the same. The pH values are declining. During low temperature treatment, the contents of tartaric acid ,anthocyanidin decrease,and the range of decreasing of tartaric acid is greater than that of other substrances.As to the concentrated gragr juice,the higher the multiple of concentration will be more significant to enhance the crystullization of tartar.Department of Food Science,Agricultural University of Beijing Tsingtao Beer Ltd.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第6期1-9,共9页
Food and Fermentation Industries
关键词
葡萄汁
浓缩
低温
酒石
去除
饮料
Grape juice, Concentration, Low temperature, Tartar.
