Gyumolcsalapu uditoitalok finomabb osszetetelenek meghatarozasa, kulonos tekintettel a gyumolcslehanyad becslesere.
1991
Mathe I.
Ten sour-cherry juice, 6 apple juice and 7 grape juice samples were analyzed. The solids content (%), pH, acid content (g/100 ml), ash content (g/l), alkalinity of ash (ml/l), sorbitol and 1-malic acid content (g/l) were determined in the samples containing juice or diluted concentrate. In the case of sour-cherry drinks prepared with 5, 7.5 and 10.0 % fruit juice, the formol number was 1.8, 2.9, 4.1, the P content 12.5, 18.0, 25.0 mg/l, and the K content 90, 130 and 210 mg/l, resp. A method of calculation and a formula were developed to establish the proportion of fruit juice. The formula for sour-cherry drink is as follows: proportion of juice % =formol number (in the drink)/formol number (calculated) x 30+P (in the drink)/ P(calculated) x 35 K(in the drink)/K(calculated) x 35=1 x formol number (in the drink)= 019 x P(in the drink + 0.025 K (in the drink). The calculated value of formol number:30; P:180 mg/l; K: 1400 mg/l. The methods used were taken partly from the Hungarian standards and partly from IFU methods.
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