非生物因素对红枣发酵酒色泽稳定性的影响  

Effects of non-biological factors on the color stability of fermented Chinese jujube

作　　者：焦娇[1] 李树萍[1] 李美萍[1] 张生万[1] JIAO Jiao;LI Shu-Ping;LI Mei-Ping;ZHANG Sheng-Wan(College of Life Sciences, Shanxi University, Taiyuan 030006, Chin)

机构地区：[1]山西大学生命科学学院,太原030006

出　　处：《食品安全质量检测学报》2017年第9期3556-3560,共5页Journal of Food Safety and Quality

摘　　要：目的以红枣发酵酒为研究对象,研究不同非生物因素对红枣发酵酒色泽稳定性的影响。方法考察自然光照、紫外光照和避光存放对其色泽稳定性的变化;低温(-3~0℃)和高温(40℃)存放对其色泽稳定性的影响;在不同pH值(3~10)条件下其色泽稳定性的变化;以及不同金属离子钠、镁、铝等对其色泽稳定性的影响。结果在加工和储藏过程中低温(-3~0℃)、避光、pH值在4~6的范围内存放,并减少与含有铁、铝、铜等金属离子体系的接触,对红枣发酵酒的色泽稳定性具有良好的保持作用。结论此结果为红枣发酵酒和发酵饮料的生产和储藏提供了一定的理论依据。Objective To investigate the effects of different non-biological factors on the color stability of fermented Chinese jujube. Methods The effects of natural light, ultraviolet light and the storage of light, low temperature （-3-0 ） and high temperature （40 ） on the color stability, changes of color stability under different℃ ℃pH values （3-10）, and the influence of different metal ions （sodium, magnesium and aluminum, etc.） on the color stability were investigated. Results In the processing and storage process, low temperature, away from light, pH value in the range of 4 to 6, and reducing the direct contact with metal ions （iron, aluminum and copper, etc.）, had good effects on maintaining the color stability of fermented Chinese jujube. Conclusion This result provides a scientific theory basis for the production and storage of jujube fermented beverage and wine.

关 键 词：红枣发酵酒 色泽 稳定性 影响因素 

分 类 号：TS262.7[轻工技术与工程—发酵工程]