摘要
为了研究不同澄清剂对沙棘冰酒澄清效果的影响,以透光率为评定指标,通过单因素试验研究壳聚糖、明胶、硅藻土、果胶酶、蛋清液、PVPP六种澄清剂对沙棘冰酒澄清效果的影响。在单因素试验基础上,通过正交实验优化得出的最佳复合澄清剂方案为:果胶酶添加量0.1%、明胶添加量0.2%、壳聚糖添加量0.02%。此时透光率高达96.9%,澄清后沙棘冰酒澄清透亮、颜色透明,这为棘冰酒的澄清提供了理论依据。
In order to study the effect of different clarifying agent on sea buckthorn ice wine clarification,the effects of chitosan, gelatin,diatomite,pctase,egg white and PVPP on the sea buckthorn ice wine clarification were studied by the single-factor experiment with the transmittance as the evaluation index. Based on the single-factor experiment,the optimum condition was established by the orthogonal experiment. The results showed that the optimum condition was as follows： addition of pectinase, gelatin and chitosan was 0.1%,0.2% and 0.02% respectively.The transmittance of the sea buckthorn ice wine was as high as 96.9%, the wine was clear, glossy, and transparent. It provided the theoretic foundation for clarification of sea buckthorn ice wine.
出处
《黑龙江八一农垦大学学报》
2017年第3期53-57,共5页
journal of heilongjiang bayi agricultural university
基金
2015年国家级大学生创新创业训练计划项目(201510223034)
2015年黑龙江省大学生创新创业训练计划项目(2015102806)
黑龙江省农垦总局科技开发项目(HNK135-05-04)
关键词
沙棘冰酒
澄清剂
透光率
sea buckthorn ice wine
clarifying agents
transmittance
