| 柑桔发酵酒脱苦技术研究 |
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| 引用本文： | 单扬,李高阳,张菊华. 柑桔发酵酒脱苦技术研究[J]. 食品与机械, 2001, 0(5): 14-15 |
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| 作者姓名： | 单扬 李高阳 张菊华 |
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| 作者单位： | 湖南省农科院农产品加工研究中心硕士,导师,研究员,410125,长沙市 |
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| 基金项目： | 本研究系国家"九五"科技攻关项目内容之一,项目编号:96-010-01-07 |
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| 摘 要： | 柑枯发酵酒中苦味物质主要由柠檬苦素,柚皮苷等组成,本研究采用吸附法,酶制剂等脱苦方法,确定最佳酶制剂脱苦工艺参数。
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| 关 键 词： | 柑桔 发酵酒 柠檬苦素 酶制剂脱苦 柚皮苷 |
| 修稿时间： | 2001-08-22 |
Research on debittering technologies of citrus fermentated wine |
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| Shan YangLi GaoyangZhang Juhua. Research on debittering technologies of citrus fermentated wine[J]. Food and Machinery, 2001, 0(5): 14-15 |
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| Authors: | Shan YangLi GaoyangZhang Juhua |
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| Affiliation: | Shan YangLi GaoyangZhang Juhua |
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| Abstract: | The main bitter compounds are Limonin and Naringin in citrus fermentated wine.The debittering ways,such as absorption and enzyme,have been studied and the best treatment conditions on enzyme debittering were obtained. |
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| Keywords: | Citrus Limonin Naringin Debitter |
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