| 摘要: |
| 为了解花饮料中化学沉淀的本质，寻求防止花饮料产生沉淀的方法和措施，试验对复合花饮料生产中所用的浸提液、多道过滤液及成品中可能导致沉淀的蛋白质、单宁、果胶及矿质元素等成分进行了跟踪分析。结果表明，引起花饮料产生沉淀的主要成分是蛋白质、单宁和果胶，且蛋白质、单宁、果胶的沉淀具有明显相关性，而小分子有机物和矿物质不会引起花饮料产生沉淀；在浸提时加入0.15 g/kg蛋白酶、0.25 g/kg果胶酶，可使蛋白质和果胶彻底分解；在浸提液中加入0.60 g/kg聚乙烯毗咯烷酮可去除单宁，同时结合超滤可充分防止花饮料产生沉淀。 |
| 关键词: 干花饮料 蛋白质 单宁 果胶 矿物质 沉淀成分 |
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| The study of deposit in flower drinks |
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| Abstract: |
| To find the ingredients of deposit in flower drinks,and to find the methods to prevent deposit,in this experiment,we studied the protein,tannic acid,pectin,mineral in flowers,filtrate and drink which would lead to deposit in drink.The result is that the protein,tannic acid and pectin cause deposit.If we add 0.15 gram proteinase,0.25 gram pectinase and 0.6 gram polyvinyl pyrrolidone to one kilogram filtrate of extraction,we can prevent the deposit in flower drinks. |
| Key words: dried flower drinks protein tannic acid pectin minineral deposit |
