桔梗橘皮酒澄清技术研究

A Study on Clarification Technology of Campanulaceae and Orange Peel Wine

通过紫外可见分光光度计测定的方法,比较了4种澄清剂对桔梗橘皮酒的澄清效果。结果表明,4种澄清剂都有澄清效果,明胶与壳聚糖澄清效果最好,最适加量分别为:明胶1.5g/L、壳聚糖1.75g/L;琼脂与皂土澄清效果相对较差,建议加量琼脂为0.175 g/L,皂土为3.0g/L。用波长700nm测透光率,600nm测吸光度值可作为桔梗橘皮酒澄清度和色度的测定指标。

By way of uv-visible spectrophotometer to measure,the clarification effects of 4 clarificants of agar,glutin,benotonite and chitosan on campanulaceae and orange peel wine were compared.The result showed that 4 clarificants all had clarification effects：the clarification effects of gelatin and chitosan was the best and their proper adding quantity were respectively 1.5g/L and 1.75g/L;the clarification effects of agar and bentonite was relatively poor and the proposed adding amount of agar and bentonite were respectively 0.175g/L and 3.0 g/L.The test also showed that transmittance measurements with a wavelength of 700nm,absorbance measurements with a wavelength of 600nm can be used as index of determining clarity and color of campanulaceae and orange peel wine.