不同褐变抑制剂对醪糟的作用效果

摘要

试验以醪糟作为研究对象,采用异Vc钠、偏重亚硫酸钠、柠檬酸、EDTA-2Na,氯化钙(CaCl2)和L-半氨酸盐酸盐褐变抑制剂,探讨其对醪糟褐变的影响效果.结果显示,在单因素试验中,几种褐变抑制剂对醪糟褐变的抑制作用的大小顺序是:偏重亚硫酸钠>L-半胱氨酸盐酸盐,EDTA-2Na>柠檬酸>异VC钠>氯化钙(CaCl2);由正交试验L9(34确定复合添加剂的最佳组合为偏重亚硫酸钠0.23g/kg,EDTA-2Na 0.25g/L和L-半胱氨酸盐酸盐0.04g/kg.%In this paper, sodium erythorbate, sodium pyrosulfite (Na2SO5), citric acid, ethylenediaminetetraacetic acid disodium salt (EDTA-2Na), CaCl2 and L- cysteine hydrochloride were used as the browning inhibitors and their influence effects of rice wine browning were discussed.The results showed that, in the single factor experiments, the effect of browning inhibitors's sequences were Na2S2O5＞ L- cysteine hydrochloride, EDTA-2Na ＞ citric acid ＞ sodium erythorbate ＞ CaCl2.According to the orthogonal tests, the best combinations of browning inhibitors selected were Na2S2O5 0.23g/kg、 EDTA-2Na 0.25g/L、L- cysteine hydrochloride 0.04g/kg.