摘要
对复合澄清剂澄清桑葚蓝莓果酒工艺进行研究。通过响应面分析法确定复合澄清剂澄清桑葚蓝莓果酒工艺的最佳条件,即明胶添加量0.13 g/100 mL,皂土添加量0.09 g/100 mL,壳聚糖添加量0.08 g/100 mL,硅藻土添加量0.11 g/100 mL。
The clarification process of mulberry and blueberry wine with compound clarilier by response surtace methodology was studied. The optimum condition of clarification process of mulberry and blueberry wine with compound clarifier was determined by response surface methodology, such as gelatin addition amount for 0.13 g/100 mL, bentonite addition amount for 0.09 g/100 mL, chitosan addition amount for 0.08 g/100 mL, iatomite addition amount for 0.11 g/100 mL.
出处
《食品工业》
CAS
北大核心
2018年第1期89-91,共3页
The Food Industry
关键词
复合澄清剂
桑葚蓝莓果酒
澄清
响应面分析法
compound clarifier
mulberry and blueberry wine
clarification：, response surface methodology
