摘要
发酵型大枣果酒的感官品质和质量受浑浊和沉淀现象的影响较严重。试验采用果胶酶、壳聚糖、硅藻土、皂土和琼脂五种澄清方法对发酵型大枣果酒进行了澄清试验,并对五种澄清方法的效果进行了比较分析。结果表明:琼脂的澄清效果最差,壳聚糖、果胶酶、皂土和澄清效果较好,其中壳聚糖澄清效果最理想,当壳聚糖添加量为0.6 g/L、35℃下处理3 h,澄清度(T_(625))为94.6%。
The turbidity and precipitation of fermented Chinese jujube wine seriously affect its sensory quality. With five kinds of clarifiers including pectase, chitosan, diatomite, bentonite and agar, fermented Chinese jujube wine was conducted single experiments tocompare with the clarification effect of fermented Chinese jujube wine that influenced by different clarifying method. In five kinds of single clarifying method, chitosan, pectase, bentonite and diatomite revealed good clarification effect except agar, chitosan had the best clarification effect and its best additive amount was 0.6 g/L, with 35 ℃, 3 h treatment, fermented Chinese jujube wine clarity could reach 94.6%.
作者
韩希凤
金晓辉
郭志鹏
湛彬
赵鹏辉
HAN Xifeng;JIN Xiaohui;GUO Zhipeng;ZHAN Bin;ZHAO Penghui(Tianjin Tianshi College （Tianjin 301700)
出处
《食品工业》
CAS
北大核心
2018年第4期141-144,共4页
The Food Industry
基金
天津天狮学院校级科研项目(编号:K15001)
关键词
发酵型大枣果酒
澄清方法
澄清
fermented Chinese jujube wine
clarifying method
clarification
