蜂蜜花粉酒的澄清技术研究

Clarification Technology of Honey pollen wine

研究了蜂蜜花粉酒在360～700nm波长范围内的吸收曲线,结果显示在600nm波长处,蜂蜜花粉酒的吸光度接近于零,由此确定600nm为测定蜂蜜花粉酒澄清度的最佳波长。采用分光光度法研究7种澄清剂的对蜂蜜花粉酒的澄清效果,7种澄清剂均有一定的澄清效果,它们的最适加入量分别为:壳聚糖0.15%,木瓜蛋白酶0.30%,琼脂0.04%,硅藻土0.10%,果胶酶0.10%,魔芋粉0.20%,明胶0.10%。作用强弱依次是壳聚糖>木瓜蛋白酶>琼脂>硅藻土>果胶酶>魔芋粉>明胶。其中,壳聚糖澄清效果最好,加入量为0.15%,处理后的酒液稳定,透光率达96.6%。

The absorption curve of the honey pollen wine were studied within the wavelength of 360 ～ 700 nm.The absorbency of the wine wavelength was close to zero at the wavelength of 600 nm,which was ascertained as the optimum wavelength to test the clarification of the wine.The effects of the 7 clarifiers on the clarification of honey pollen wine were studied by spectrophotometry.The results showed:certain clarification effect were impacted by 7 clarifiers,and their optimum adding amount respectively were:0.15% chitosan,0.30% papain agar,0.04% agaragar,0.10% of diatomite or pectinase,konjac powder 0.20%,or 0.10% gelatin.Effect of strength in turn was as followed:chitosan,papain,agar,diatomite,pectinase,konjac powder,gelatin.The clarification effect of chitosan were the best one among them.The amount joined was 0.15% and the liquor was stability,which light transmission rate was 96.6%.