安徽农业科学2011，Vol.39Issue(21)：13091-13093,3.
香蕉果酒褐变抑制研究
Study on the Inhibition Method of Banana Wine Browning
摘要
Abstract
[Objective] The quality of banana wine would be improved through the inhibitor treatment of its browning. [ Method ] The effect of the sterilizing condition, ripening degree of raw material and inhibitor treatment on the banana wine browning was studied. [Result] The results showed that the higher ripening degree of banana was, the greater the browning degree of its wine was. When the sterilizing temperature was more than 90℃, the sterilizing time was more than 15 minutes and the addition amount of citric acid was more than 0.4% , the inhibition effect on wine browning was better. However, the ascorbic acid and L-cysteine had poor inhibition effect on wine browning, which was not suitable for being used as inhibitor to banana wine browning. [Conclusion] Proper heat sterilization treatment and increasing the acidity of banana juice before fermentation are beneficial to inhibit the browning of banana wine.关键词
香蕉/果酒/褐变/抑制Key words
Banana/Wine/Browning/Inhibition分类
农业科技引用本文复制引用
黄华梅,杨昌鹏,陈智理,郭静婕..香蕉果酒褐变抑制研究[J].安徽农业科学,2011,39(21):13091-13093,3.基金项目
广西科学研究与技术开发计划项目(桂科攻10100009-1). （桂科攻10100009-1）
