CAJ | 학술논문

为了研究鲜榨果汁与调味酒混合后Vc保存率的变化情况,以草莓汁和预调酒按1∶4比例混合后的调味果汁酒为原料,分别研究了时间、温度、光照、以及蔗糖对调味果汁酒中Vc保存率的影响。结果表明：随着时间的增加、温度的升高和光照强度的增加调味果汁中Vc保存率下降,随着蔗糖量的增加,Vc的保存率增加。通过正交试验得到调味果汁中Vc保存率最佳的条件为：7℃、避光1、h。
위료연구선자과즙여조미주혼합후Vc보존솔적변화정황,이초매즙화예조주안1∶4비례혼합후적조미과즙주위원료,분별연구료시간、온도、광조、이급자당대조미과즙주중Vc보존솔적영향。결과표명：수착시간적증가、온도적승고화광조강도적증가조미과즙중Vc보존솔하강,수착자당량적증가,Vc적보존솔증가。통과정교시험득도조미과즙중Vc보존솔최가적조건위：7℃、피광1、h。
In order to know how the preservatlon preserbation rate of Vc changes when mixed the fresh strawberry juice with the pre-bartender at 1∶4 rate,this article used the strawberry and pre-bartender as material,studied the time,temperature,light,and guantity add to sucrose to affect the preservation rate of Vc.The results showed that the strawberry juice fruit wine＇s preservation rate of Vc getting lower and lower with the time goes,with the temperature increase,the lights become stronger;but decline than the strawberry juice＇s.The sucrose can increase the seasoning juice＇s preservation rate of Vc.Through the orthogonal test we know the best storage ways is： 7℃,dark,1 hour.