摘要
[目的]探讨果胶酶澄清金秋梨果酒的最佳工艺条件。[方法]金秋梨榨汁后通过发酵获得金秋梨酒,然后添加不同量的果胶酶,通过单因子试验研究果胶酶添加量、不同酶解温度、不同酶解时间和不同酶解处理pH值对金秋梨酒澄清的影响,通过正交试验确定果胶酶澄清金秋梨果酒的最佳工艺条件,并探讨果胶酶澄清避免金秋梨果酒后浑浊发生的可能性。[结果]应用果胶酶澄清金秋梨果酒的最佳工艺条件为:温度30℃、添加0.2 ml/L果胶酶、酶解酸度为3.5、酶解时间90 min,该条件下澄清后果酒透光率为92.1%。澄清后获得的酒呈亮金黄色、透明清澈,具有金秋梨自然色泽、口味纯正、营养丰富。[结论]利用果胶酶澄清能较好地避免金秋梨果酒后浑浊的发生,因而果胶酶用于澄清金秋梨果酒具有应用前景。
[Objective] The study aimed to discuss the optimum technology conditions for the clarification of Jinqiu pear fruit wine with pectinase.[Method] Jinqiu pear fruit wine was obtained through the fermentation after extracting the juice of Jinqiu pear and then the wine was added with different amount of pectinase.The effects of pectinase adding amount,and different temperature,time and pH value of enzymolysis on the clarification of Jinqiu pear fruit wine were studied through the single factor experiment.The optimum technology conditions for the clarification of Jinqiu pear fruit wine with the pectinase were confirmed through an orthogonal test.The possibility of avoiding the postturbidity occurrence of the Jinqiu pear fruit wine through the clarification by the pectinase was also studied.[Result] The optimum technology conditions for the clarification of Jinqiu pear fruit wine with the pectinase were the pectinage of 0.2 ml/L,temperature of 30 ℃,pH of 3.5 and enzymolysis time of 90 min.The clarified wine was light golden and transparent clear and had the features of rich nutrition,pure taste and natural color of Jinqiu pear.[Conclusion] The use of the pectinase could well avoid the postturbidity occurrence of the Jinqiu pear fruit wine,so the pectinase used to clarify Jinqiu pear fruit wine had the good application prospect.
出处
《安徽农业科学》
CAS
北大核心
2011年第31期19617-19618,19620,共3页
Journal of Anhui Agricultural Sciences
基金
贵州省教育厅自然科学研究基金(黔教科2007087)
凯里学院自然科学研究基金(Z0803)
安徽省国际科技合作项目(10080703030)
关键词
金秋梨
果酒
果胶酶
澄清
Jinqiu pear
Fruit wine
Pectinase
Clarification
