食品工业科技2012，Vol.33Issue(8)：333-338,365,7.
不同澄清方式对人参果果酒澄清作用的研究
Effects of different clarifying ways on clarification of solanum muricatum wine
苏凤贤 1王仁军 1张芬琴 1曲静怡 1杜琨 2张百刚3
作者信息
- 1. 河西学院农业与生物技术学院,甘肃张掖734000
- 2. 陕西师范大学食品工程与营养科学学院,陕西西安710062
- 3. 兰州理工大学生命科学与工程学院,甘肃兰州730050
- 折叠
摘要
Abstract
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%.关键词
人参果/果酒/澄清方式Key words
Solarium muricatum/fruit wine/clarifying ways分类
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苏凤贤,王仁军,张芬琴,曲静怡,杜琨,张百刚..不同澄清方式对人参果果酒澄清作用的研究[J].食品工业科技,2012,33(8):333-338,365,7.
