| 苹果酒的浑浊原因和澄清技术研究 |
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| 引用本文： | 王晓静.苹果酒的浑浊原因和澄清技术研究[J].中国食物与营养,2011,17(2):35-37. |
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| 作者姓名： | 王晓静 |
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| 作者单位： | 西南大学食品科学学院,重庆,400715 |
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| 摘 要： | 本文综述了苹果酒产生浑浊的原因,总结了生产中常用的澄清方法。浑浊原因包括由果胶、蛋白质、单宁引起的浑浊以及生物性浑浊。苹果酒经过下胶澄清、沉降、过滤三道工序可达到较好的澄清效果,生产符合要求的苹果酒产品。
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| 关 键 词： | 苹果酒 浑浊 澄清方法 |
Reasons of Cider Turbidity and Its Clarify Technology |
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| WANG Xiao-jing.Reasons of Cider Turbidity and Its Clarify Technology[J].Food and Nutrition in China,2011,17(2):35-37. |
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| Authors: | WANG Xiao-jing |
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| Affiliation: | WANG Xiao-jing (College of Food Science,Southwest University,Chongqing 400716,China) |
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| Abstract: | This paper reviewed the reasons of cider turbidity and summarized the common clarify method in the production.Reasons of turbidity include epectin,protein,tannin and biological turbidity.Cider can achieve better results through pectization,settlement,filtration and can reach the requirements of cider products. |
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| Keywords: | cider turbidity clarify method |
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