摘要
以久保桃为原料,对桃汁进行冷冻浓缩处理,将处理过程中果汁的发酵变化进行对比研究。试验结果表明,冷冻浓缩方法可以很好地保持果汁的香气和成分,经冷冻浓缩的桃汁糖度提高一倍。用浓缩后的桃汁与加糖处理的桃汁进行发酵对比,两者发酵强度均很高。与果汁加糖相比,冷冻浓缩果汁发酵后的成品酒香气及口感均明显地得到改善。
The juice of jiubao peach was used to concentrate by freeze concentration and analyze the change in fermentation. The study showed that, the freeze concentration can improve the aroma and nutrition of peach juice. After freeze concentration, the content of sugar was almost doubled. Comparing the freeze concentrated juice with the sugar added treatment, both of them have high intensity of fermentation. On the sensory qualities, the wine from freeze concentrated juice improve the taste and aroma.
出处
《保鲜与加工》
CAS
2009年第1期44-46,共3页
Storage and Process
关键词
果汁
冷冻浓缩
香气
fruit juice
freeze concentration
aroma
