椹果，俗称桑椹，县域内有紫、白、乌三种。其中紫椹最多，白椹次之。乌椹为未嫁接之椹（即野椹），数量最少，主要产于东沙河地区。椹果可酿造椹酒、榨椹汁及晒制椹干、椹糕。所酿造的桑椹酒，色泽鲜红，味甘微酸，并有鲜椹香气，颇得人们赞誉。
研究了提取桑椹果中花色苷的最优条件。
The condition for isolation of anthocyanins from mulberry has been evaluated and optimized.
用果胶酶对桑椹果汁进行了澄清工艺的试验。
The clarification technology of mulberry fruit juice by using pectinase was studied.
桑椹果汁经冻藏解冻后，单宁含量减少了22%，涩味减轻。
The content of tannin decreased for 22% after the juice frozen and thawed, and astringency alleviated.
应用推荐