Title: Inhibition of browning of longan-pineapple compound fruit wine
Abstract: In this paper,the effect of raw materials ratio,ripening degree,inhibitors and sterilizing condition on the browning of longan-pineapple compound fruit wine were investigated.The results showed that the greater the ratio and ripening degree of longan were,the greater browning degree of compound fruit wine was.The good inhibition effect of browning of fruit wine was obtained when the sterilizing temperature was 90℃,sterilizing time was 20min and the addition amount of citric acid with was 0.3%.The ascorobic acid,L-cysteine and CaCl2 had little inhibition effect on browning of fruit wine.Therefore,they were not suitable for using as browning inhibitors.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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