摘要
采用皂土、干酪素、明胶作为单一澄清剂对葛根黄酒进行澄清试验,结果表明,不同浓度的处理效果均显著,冷藏条件下澄清效果优于室温处理。正交试验表明,复合澄清剂的澄清效果优于单一澄清剂,由2.5 g/L皂土、1.2 g/L干酪素和0.9 g/L明胶组成的复合澄清剂在冷藏条件下处理48 h,澄清效果最好,透光率可达97.4%,澄清后酒体清亮透明、风味好。
Pueraria rice wine was clarified by single clarifying agent of bentonite,casein,gelatin. The results showed that the effect of different concentration of clarifying agent was remarkable,and the effect of cold treatment（4 ℃）was better than that of room temperature treatment. The orthogonal experiments results showed that the effect of the compound clarifying agent was better than that of single clarifying agent,and the optimal formula was bentonite 2.5 g/L,casein 1.2 g/L,gelatin 0.9 g/L. Under the condition of 4 ℃ treatment for 48 h,the light transmittance could reach 97.4 %. After clarification,the pueraria rice wine had transparent color and good flavor.
作者
李蓉
陈清婵
孙爱红
缪园欣
LI Rong CHEN Qing-chan SUN Ai-hong MIAO Yuan-xin(College of Bioengineering, Jingchu University of Technology, Jingmen 448000, Hubei, Chin)
出处
《食品研究与开发》
CAS
北大核心
2017年第2期126-129,共4页
Food Research and Development
基金
荆楚理工学院校级科研项目(ZR201512)
关键词
葛根黄酒
皂土
干酪素
明胶
透光率
pueraria rice wine
bentonite
casein
gelatin
light transmittance
