摘要
对明胶、硅藻土、壳聚糖、果胶酶和PVPP(聚乙烯聚吡咯烷酮)5种澄清剂对沙棘果发酵醪液的澄清效果进行比较。结果表明,从%T600看PVPP和壳聚糖均超过90%,且PVPP的澄清时间为2 d,壳聚糖为3 d;壳聚糖加入量为0.15 g/L时,%T600为90.53%;PVPP加入量为0.3 g/L时,%T600为93.47%,增大PVPP加入量,%T600提高不明显。
The clarification effects of seabuckthom beeries fermented mash by five kinds of clarifiers including gelatin, diatomite, chitosan, pecti- nase and PVPP were compared. The results showed that % T600was above 90 % for both PVPP and chitosan, PVPP clarifying time was 2 d and chitosan 3 d, % T600was 90.53 % as the addition level ofchitosan was 0.15 g/L, % T600was 93.47 % as the addition level of PVPP was 0.3 g/L, and the increase of the addition level of PVPP had no significant effects on the increase of% T600.
出处
《酿酒科技》
北大核心
2012年第5期65-66,70,共3页
Liquor-Making Science & Technology
关键词
沙棘果
发酵醪液
澄清
seabuckthom berries
fermented mash
clarification
