板栗酒加工中防止褐变的研究  

作　　者：田金强[1] 张子德[2] 陈志周[2] 周连弟[3] 

机构地区：[1]河北工程学院食品科技系,邯郸056038 [2]河北农业大学食品科技学院,保定071001 [3]北京市农林科学院营养资源研究所,北京100089

出　　处：《食品工业科技》2004年第8期75-77,共3页Science and Technology of Food Industry

基　　金：北京市科委科技攻关项目部分内容(编号954416100)。

摘　　要：板栗酒加工中四个环节易发生褐变,及时将栗仁浸入0.2%偏重亚硫酸钾+0.1%柠檬酸,或0.1%偏重亚硫酸钾+0.1%异抗坏血酸+0.1%柠檬酸的水溶液中,可防止板栗去皮后栗仁的褐变;加入栗仁和水总重(即浆液重)0.02%的偏重亚硫酸钾,可防止栗仁打浆和浆液糖化时的褐变;酒液保持20～30mg/L的游离SO2,或20～30mg/L的游离SO2配合50mg/L的异抗坏血酸,可防止酒液陈酿、贮存期间的褐变。栗仁打浆后,浆液90℃保温10min可钝化其过氧化物酶的活性。Browning mainly occurred in four stages during the manufacturing of Chinese chestnut wine. The results showed that the browning of chestnut kernels occurred after peeling could be prevented effectively by putting the chestnut kernels immediately into the solution containing 0.2% potassium metabisulphite and 0.1% citric acid, or into the solution consisting of 0.1% potassium metabisulphite, 0.1% isoascorbic acid and 0.1% citric acid. The browning taking place in beating and saccharification could be prevented by adding 0.02% potassium metabisulphite into the serous fluid. The browning taking place in process of the wine maturing and storing could be prevented by adding 20～30mg/L free sulfur dioxide, or adding 50mg/L isoascorbic acid besides the free sulfur dioxide into the wine. The optimum inactivating conditions of peroxidase existing in chestnut serous fluid was 10min at 90℃.

关 键 词：板栗酒 防褐变 过氧化物 酶活性 钝化 加工技术 

分 类 号：TS262.7[轻工技术与工程—发酵工程]