摘要
[目的]选择适合罗汉果保健酒澄清的澄清剂。[方法]以不同浓度的蛋清、明胶、酪蛋白为单一澄清剂,明胶+单宁、蛋清+交联聚乙烯比咯烷酮(PVPP)为复合澄清剂,研究各澄清剂对罗汉果保健酒的色度、透光度和酒脚高度的影响。[结果]130 mg/L的明胶、100mg/L的蛋清、250 mg/L的酪蛋白、(100+80)mg/L的明胶+单宁、(60+75)mg/L的蛋清+PVPP的澄清效果较好。其中,澄清效果大小依次为蛋清+PVPP>酪蛋白>明胶+单宁>明胶>蛋清。[结论]该研究为罗汉果保健酒的开发和利用提供了参考。
[ Objective] The aim was to select suited clarifying agent for health wine of S. grosvenorii. [ Method j Using different concentrations of egg white, gelatin and casein as single clarify agent, and gelatin-tannin, egg white-PVPP as composite clarity agent, the effects of each clarifymg agent on chroma, transparency and the height of wine lees were studied. [ Result] The clarifying effects of 130 mg/L of gelatin, 100 mg/L egg white, 250 mg/L of casein, （100 ＋ 80） mg/L of gelatin ＋ tannin, （60 ＋75） mg/L egg white ＋ PVPP were better, hereinto, the clarifying effects were in turn ： the egg white ＋ PVPP 〉 casein 〉 gelatin ＋ tannin 〉 gelatin 〉 egg white. [ Conclusion ] The study provided references for the development and utilization of health wine of S. grosvenorii.
出处
《安徽农业科学》
CAS
北大核心
2011年第36期22566-22570,共5页
Journal of Anhui Agricultural Sciences
基金
广西教育厅2012年高等学校科研项目
关键词
罗汉果保健酒
澄清
色度
透光度
酒脚
Heahh wine of Siraitia grosvenorii
Clarification
Chroma
Transparency
Wine lees
