摘要
以人参果为原料进行酒精发酵,研究不同澄清方式对人参果果酒透光率的影响。结果表明,几种澄清方式中离心澄清的效果最佳,其次为添加澄清剂,自然澄清和冷冻澄清效果最差;而添加澄清剂中添加明胶、皂土和复合澄清剂澄清的效果相仿;明胶的最佳澄清条件为:添加量0.6g/L,温度20℃,时间1h;皂土的最佳澄清条件为:添加量0.010g/L、温度50℃、时间5h。通过响应面分析和岭脊分析,得到人参果果酒最佳澄清工艺为:复合澄清剂添加量明胶0.55g/L+皂土0.01g/L,处理温度23.6℃,处理时间87min,在此条件下,理论响应值约为80.88%。
Clarification effects of different clarifying ways on Solanum muricatum wine were studied, and the effect were evaluates through the measurement of the transmittance value of the wine .The result showed that centrifugation could achieve best effect,next was adding clarifier.The effects of natural clarify and freezing clarify were worst.The clarifying effects of gelatin,bentonite and composite clarifier were similar.The optimum clarification condition of gelatin were the use level of gelatin content 0.6g/L, clarification temperature 20℃, and time ]h.The optimum clarification condition of bentonite were the use level of bentonite content 0.010g/L, clarification temperature 50℃, and time 5h.And the optimal conditions were determined by response surface analysis and ridge analysis.The optimal composite clarifier additive amount, processing temperature and processing time were gelatin 0.55g/L ＋ bentonite 0.01 g/L,23.6℃ and 87min, respectively, and the transmittance value of the Solarium muricaturn wine reached the highest,with estimated value 80.88%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期333-338,365,共7页
Science and Technology of Food Industry
关键词
人参果
果酒
澄清方式
Solarium muricatum
fruit wine
clarifying ways
