| 剌梨汁口感的改善 |
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| 引用本文： | 章莉娟. 剌梨汁口感的改善[J]. 现代食品科技, 1996, 0(2) |
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| 作者姓名： | 章莉娟 |
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| 作者单位： | 华南理工大学应用化学系!广州510641 |
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| 摘 要： | 剌梨的单宁酸含量高，以剌梨为原料加工的果汁饮料如果加工不当，会有较重的涩味，影响口感，本文对多种具有去涩功能的添加剂进行了大量实验，结果，1％壳聚糖醋酸溶液的效果较好，经它处理的剌梨汁涩味感弱，口感得到很大改善。
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| 关 键 词： | 剌梨果汁 单宁酸 涩味 壳聚糖 |
Improvement of the Taste of the Rosa Yoxburghii Tratt Juice |
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| Zhang Lijuan. Improvement of the Taste of the Rosa Yoxburghii Tratt Juice[J]. Modern Food Science & Technology, 1996, 0(2) |
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| Authors: | Zhang Lijuan |
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| Affiliation: | Zhang Lijuan |
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| Abstract: | If the processes are improper,the Rosa Yoxburghii tratt juice tastes bad because of it's higher tannic acid. In the experiment, many additives are added to the juice to reduce the contents of the tannic acid. 1% Chitin in acetic acid solution is the best additive. |
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| Keywords: | Rosa Yoxburghii Tratt fruit juice tannic acid astringency chitin |
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