摘要
目的:找到地参发酵酒的最佳澄清方法,提升其产品品质。方法:采用明胶澄清法、皂土澄清法、壳聚糖澄清法、热处理法、膜过滤法和不同温度静置澄清法处理地参发酵酒,以浊度、色度和透光率作为澄清效果的评价指标,结合酒精度、总酸含量、总糖含量、咖啡酸含量、迷迭香酸含量和感官评分等品质指标,筛选出最佳澄清方式及相关参数。结果:采用70℃水浴热处理20 min后,地参发酵酒澄清度最好,浊度仅为1.19 EBC,透光率可达95.8%,感官评分最高为88.9分,可溶性固形物含量为8.02%,且澄清前后酒精度、总酸含量、总糖含量、咖啡酸含量、迷迭香酸含量变化较小。同时热处理后的地参发酵酒在存放过程中无复浑现象,稳定性好。结论:经热处理后的地参发酵酒呈橘红色,光泽透明,无异味,口感良好,品质稳定。
Objective: This study aimed to find the best clarifying method of fermented wine by using L. lucidus Turcz and improve its quality and stability. Methods: The gelatin clarification method, bentonite clarification method, chitosan clarification method, heat treatment method, membrane filtration method and static clarification at different temperatures were used to treat the wine fermented with L. lucidus Turcz. As an evaluation index for the clarification effect, the best clarification method and related parameters were selected by combining turbidity, color, light transmittance, the content of alcohol, total acid, total sugar, caffeic acid and rosmarinic acid, and sensory scores. Results: The results showed that, after 70 ℃ water bath heat treatment for 20 min, the wine fermented with L. lucidus had the best clarity, with a turbidity of only 1.19 EBC and a light transmittance of 95.8%. The highest sensory score was 88.9 points, and the soluble solid content was 8.02%. The content of alcohol, total acid, total sugar, caffeic acid and rosmarinic acid had little change after the clarification. Moreover, the fermented wine in the present study had no turbidity during storage and showed good stability after heat treatment. Conclusion: After heat treatment, the fermented wine of L. lucidus Turcz is orange-red, transparent, odorless, good taste, and stable quality.
作者
黄小兰
何旭峰
周祥德
伍蓉
熊双
杨勤
HUANG Xiao-lan;HE Xu-feng;ZHOU Xiang-de;WU Rong;XIONG Shuang;YANG Qin(Chongqing Wanzhou Food and Drug Inspection Institute,Chongqing 404100,China;Chongqing Three Gorges Medical College Traditional Chinese Medicine,Chongqing 404100,China)
出处
《食品与机械》
北大核心
2022年第9期191-197,共7页
Food and Machinery
基金
重庆市教育委员会科学技术研究项目(编号:KJQN202002712)
重庆市万州区科技创新项目(编号:wzstc-2020077)。
关键词
地参发酵酒
澄清方式
澄清剂
热处理
fermented wine of Lycopus lucidus Turcz
clarification method
clarification agent
heat treatment
