机构地区: 仲恺农业工程学院轻工食品学院
出 处: 《酿酒科技》 2010年第1期25-27,共3页
摘 要: 研究了紫苏色素在青梅酒中的浸提条件及其稳定性。结果表明,浸提最佳工艺条件为:料液比1∶10,浸提温度50℃,浸提时间3h。在避光条件下,添加柠檬酸能提高紫苏色素在青梅酒中的稳定性。 The extraction conditions ofpefilla pigment and its stability in green plum fruit wine were studied. The results showed that the best extraction conditions were as follows: the ratio of materials to extraction agent was 1:10, the extraction temperature was at 55℃, and the extraction time was 3 h. In the dark conditions, the addition of citric acid could improve the stability of perilla pigment in green plum fruit wine.