摘要
研究了黑莓发酵酒的澄清和稳定处理方法。首先以澄清度和色度为指标,利用响应面对黑莓酒澄清条件进行了优化,然后通过稳定性检验和瓶储试验对其稳定处理方法进行了筛选。结果显示,最佳澄清条件为:皂土添加量1.0 mg/m L、澄清时间8 d、澄清温度12℃,此条件下处理后黑莓酒的澄清度和色度分别为0.728和1.106;热稳定处理和阿拉伯胶稳定处理只能使黑莓酒在短期内保持良好澄清度;冷稳定处理可以使黑莓酒处于稳定状态,长期保持较好的澄清度。此研究为黑莓酒提供了合理有效的澄清稳定处理方法,为其工业化生产提供了一定的理论依据和技术支持。
This study focused on the technology for clarification and stabilization of blackberry wine.Firstly,the method for clarification of blackberry wine was optimized using response surface methodology,with clarity and chroma as assessment indicators.Then stabilization method was screened by stability test and storage performance in bottle.Results showed that the optimum condition for clarification of blackberry wine was bentonite amount of 1.0 mg/mL,clarification time of 8d and clarification temperature of 12 ℃.Under such condition,the final clarity and chroma of blackberry wine was 0.728 and 1.106 respectively.Blackberry wine showed high clarity in a short term after heat treatment and acacia addition,while it being stable kept high clarity in a long term after cold treatment.This study provides an effective way for clarification and stabilization of blackberry wine,and a theoretical basis and technical support for the industrial production ofblackberry wine.
作者
李亚辉
马艳弘
黄开红
张宏志
刘晨
乔月芳
LI Yahui MA Yanhong HUANG Kaihong ZHANG Hongzhi LIU Chen QIAO Yuefang(Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2017年第3期302-309,共8页
Journal of Food Science and Biotechnology
基金
江苏省农业三新工程项目(GCSXC[2016]334)
江苏省农业科技自主创新项目(CS(15)1026)
关键词
黑莓
发酵酒
澄清
稳定
响应面
blackberry（Rubus spp. ）, wine, clarification, stabilization, response surface
