摘要
为选择桑椹酒合适的澄清剂和澄清方法,提高桑椹酒品质,以透光率为测定指标,从澄清剂的用量、温度、pH和作用时间等方面,分析壳聚糖和果胶酶对桑椹酒的澄清效果。结果表明,在果胶酶法中,最佳工艺为:果胶酶用量0.7 g/L,温度32℃,pH 2.8,作用时间10.5 h;在壳聚糖法中,最佳工艺为:壳聚糖用量0.25 g/L,温度25℃,pH 4.0,作用时间5h;在桑椹酒澄清过程中,壳聚糖用量少,成本低,价格较果胶酶便宜,澄清工艺条件容易控制,所得澄清桑椹酒透光率达到88%以上,具有实际应用价值。
The transmittance of mulberry wine treated with different dosage of chitosan or pectinase under different temperature,pH and treatment time was determined to screen the suitable clarification agent and method for improving quality of mulberry wine.The results showed that the optimum technical condition of pectinase method for clarification of mulberry wine was 0.7g/L pectinase,pH 2.8,and 32℃ for 10.5h and the optimum technical condition of chitosan method for clarification of mulberry wine was 0.25g/L chitosan,pH 4.0 and 23℃ for 5h.The transmittance of mulberry wine treated by chitosan method is up to 88%,which indicates that the chitosan method with lower cost and simple technical condition is of practical application value in clarification of mulberry wine.
出处
《贵州农业科学》
CAS
北大核心
2010年第11期228-230,233,共4页
Guizhou Agricultural Sciences
关键词
桑椹酒
澄清
壳聚糖
果胶酶
mulberry wine
clarification
chitosan
pectinase
