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Position: Home > Articles > Reasons of Cider Turbidity and Its Clarify Technology Food and Nutrition in China 2011,17 (02) 35-37

苹果酒的浑浊原因和澄清技术研究

作  者:
王晓静
单  位:
西南大学食品科学学院
关键词:
苹果酒;浑浊;澄清方法
摘  要:
本文综述了苹果酒产生浑浊的原因,总结了生产中常用的澄清方法。浑浊原因包括由果胶、蛋白质、单宁引起的浑浊以及生物性浑浊。苹果酒经过下胶澄清、沉降、过滤三道工序可达到较好的澄清效果,生产符合要求的苹果酒产品。
译  名:
Reasons of Cider Turbidity and Its Clarify Technology
作  者:
WANG Xiao-jing (College of Food Science,Southwest University,Chongqing 400716,China)
关键词:
cider;turbidity;clarify method
摘  要:
This paper reviewed the reasons of cider turbidity and summarized the common clarify method in the production.Reasons of turbidity include epectin,protein,tannin and biological turbidity.Cider can achieve better results through pectization,settlement,filtration and can reach the requirements of cider products.

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