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刺梨产品是我省新开发产品。刺梨富含维生素C,用它加工制成的刺梨汁、刺梨酒和刺梨果酒、汽酒、汽水等产品深受人们欢迎。但产品有较重的苦涩感;在贮存过程中出现色泽改变、浑浊沉淀等现象;更突出的问题是该类产品在贮存时维生素C含量迅速下降。据资料报导,刺梨酱贮存四十五天后,维生素C损失达80％。以上问题若不及时解决,势必会影响刺梨产品的前途。作者通过研究认为上述是由于果实中大量存在的鞣质引起的。我们用经典的明胶沉淀法除去鞣质并拟定了新工艺配方,结果基本上克服了以上问题。维生素C的含量在贮存183天后仅损失22％,而且在一个月以后含量基本保持不变。并且保住了刺梨特有的色、香、味。该工艺配方方法可靠、切实可行、操作简便、成本低廉。按本工艺加工刺梨
Cili products are newly developed products in our province. Cili is rich in vitamin C, and its products such as thorn pear juice, thorn pear wine, and thorn pear wine, sparkling wine, and soft drinks are popular with people. However, the product has a heavier bitterness; color change, turbidity precipitation, etc. occur during the storage process; and the more prominent problem is that the vitamin C content of the product rapidly decreases during storage. According to data, the loss of vitamin C was 80% after 45 days of storage. If the above issues are not resolved in time, it will certainly affect the future of the products of the company. The authors concluded that the above is due to the large amount of tannins present in the fruit. We used classical gelatin precipitation to remove tannins and formulate new process recipes. The results basically overcome the above problems. Vitamin C content only lost 22% after 183 days of storage, and after one month the content remained essentially unchanged. And it preserved the unique color, smell and taste of Robinia. The process recipe method is reliable, practical, easy to operate and low in cost. According to the process of processing pears