草莓果酒中Vc保存率的研究  

Study on Preservation Rate of Vc of Strawberry Juice Fruit Wine

作　　者：王世宽[1] 高慧娟[1,2] 洪玉程[1] 谢仁有[1] 范军[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]河西学院农业与生物技术学院,甘肃张掖734000

出　　处：《四川理工学院学报（自然科学版）》2011年第5期497-500,共4页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

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保存率最佳的条件为:7℃、避光1、h。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.

关 键 词：VC保存率 草莓汁 调味果汁酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]