食品工业科技2017，Vol.38Issue(24)：212-216,291,6.DOI:10.13386/j.issn1002-0306.2017.24.041
椪柑果酒澄清工艺优化
Optimization of clarification process of Ponkan wine
摘要
Abstract
Taking Ponkan wine as the research material,the application of mixed clarifiers (chitosan,bentonite,gelatin) in Ponkan fruit wine was discussed.On the basis of single factors experiment,the mixed clarifier formulation was determined by using D-optimal mixture method,the clarification process and conditions were optimized by using orthogonal experiment.The results showed that optimal mixed clarifier formulation was found to consist of 51％ chitosan,23％ bentonite and 26％ gelatin.The clarifying conditions were as follows:mixed clarifier 1.5 g/L,clarification temperature 25 ℃,clarification time 20 h,stiring speed 150 r/min.Under these conditions,the transmission rate of Ponkan fruit wine was 98.2％,and the content of total ester was 7.36 g/L.关键词
椪柑果酒/澄清/复合澄清剂/混料设计Key words
Ponkan wine/clarification/compound clarifying agent/mixture design分类
轻工纺织引用本文复制引用
李冲,余佶,邹海英,彭珍珍,麻成金..椪柑果酒澄清工艺优化[J].食品工业科技,2017,38(24):212-216,291,6.基金项目
湖南省科技成果转化与产业化重点项目(2013CK1010) （2013CK1010）
吉首大学校级科研项目(JGY201657). （JGY201657）
