摘要
以苹果酒为原料,以澄清处理后的透光率为指标,测定加入澄清剂处理之后的苹果酒的透光率,结果表明:使用壳聚糖0.6g处理20m L苹果酒可起到最好的澄清效果,透光率达95.7%;透光率和色度有了明显的改善,口感柔和,酒香和果香浓郁,其感官品质明显提高。
With cider as raw material and the transparency after Clarification as index, studied the clarification ef- fects, chitosan conditions were optimized. The results showed that when the single clarificant was used, 0.6g/L chi- tosan had the best clarification effect on cider with the light transmittance by 95.7%. Flavone never lost. Fruit per- fume were thickness. The sensory quality was obviously improved.
出处
《食品与发酵科技》
CAS
2014年第6期94-96,共3页
Food and Fermentation Science & Technology
关键词
苹果酒
澄清
透光率
壳聚糖
cider
clarification
transparency
chitosan
