文献类型：期刊文献

中文题名：红枣蜂蜜低醇饮料澄清方法澄清效果的比较研究

英文题名：The effect comparison of clarification methods of date and honey low alcohol drink

作者：王玲[1];尚云青[2];王菲[1];叶清[1]

机构：[1]湛江海洋大学食品科学与工程系;[2]云南中医学院,650200

年份：2002

卷号：27

期号：1

起止页码：51

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心2000、北大核心

语种：中文

中文关键词：澄清效果;稳定性;皂土法;红枣蜂蜜低醇饮料;澄清方法;比较

外文关键词：date and honey low alcohol drink, clarification method, camparison of effect

中文摘要：对三种澄清方法在红枣蜂蜜低醇饮料上的应用进行了比较研究。结果表明:在红枣蜂蜜低醇饮料中添加0.075%的皂土,常温下静置4d后过滤,即可得到透光率为98%以上澄清透明稳定性好的成品,而明胶—单宁法和果胶酶法虽有一定程度的澄清作用,但成品稳定性较差。

外文摘要：Three clarification methods used in date and honey low alcohol drink are studied.The result shows that the treatment of bentonite has the best clarification effect on date and honey low alcohol drink.Add 0.075% of bentonite to the drink and leaving the drink at the room temperature for 4 days, clarified drink was obtained with above 98% of transmittancy and the drink has a better stability.But gelatin-tannin and pectinase methods have a little effect and the drink has a worse stability.