摘要
[目的]寻找适合木瓜仙人掌复合果酒澄清的澄清剂及方法。[方法]研究果胶酶、明胶、硅藻土、活性炭用量对木瓜仙人掌复合果酒澄清效果的影响,在此基础上采用正交试验得出最佳工艺。[结果]硅藻土澄清效果优于明胶、果胶酶和活性炭,通过正交试验得到最优澄清工艺为:硅藻土用量为0.6 g/L,澄清温度为20℃,澄清时间为4 h。[结论]在最优澄清工艺下可以获得色泽黄绿、透明、果香与酒香和谐的木瓜仙人掌复合果酒,透光率达92%。
[Objective] The aim was to study papaya and cactus mixed wine manufacturing process to find proper clarification method.[Method] Clarification effects of papaya-cactus mixed wine were studied by pectinase,gelatin,diatomite and activated carbon,and the optimum techndogy was obtained by orthogonal test.[Result]The clarification effect of diatomite was better than pectinase,gelatin and activated carbon.The best clarification condition was showed by orthogonal experiment which was diatomite content 0.6 g/L,temperature 20 ℃,clarification time 4 h.[Conclusion] In the best solution the product had a transparent yellow green color and a harmonious fruit and wine taste.The final papaya and cactus mixed wine had a transmission rate of 92%.
出处
《安徽农业科学》
CAS
北大核心
2011年第15期9106-9108,共3页
Journal of Anhui Agricultural Sciences
基金
广西农业职业技术学院科研项目(农职科B060509)
关键词
复合果酒
澄清剂
澄清条件
Mixed Wine
Clarifier
Clarification condition
