4种澄清剂对生姜梨酒澄清效果的对比

为提高生姜梨酒的澄清度,采用皂土、明胶、壳聚糖和硅藻土4种澄清剂对生姜梨酒进行澄清处理。利用单因素实验,对比研究了皂土、明胶、壳聚糖、硅藻土4种澄清剂对生姜梨酒透光率和色度的影响,并对澄清后的生姜梨酒进行了理化指标、感官评定和挥发性风味物质变化分析。结果表明:15℃下澄清48 h,4种澄清剂的最佳澄清浓度分别为皂土0.25 g/100 mL、明胶0.05 g/100 mL、壳聚糖0.06 g/100 mL、硅藻土0.04 g/100 mL,与自然沉降法相比,经澄清剂处理后生姜梨酒的透光率由80.20%提高至90.20%、85.70%、86.13%、85.00%,其中皂土的澄清效果最为理想,透光率达90.20%,感官评分由65.00分提高至84.30分,挥发性醇类和酯类物质较为丰富,且口感丰满,香气怡人。

Comparative on Clarification Effects of Four Kinds of Clarifying Agents on Ginger Pear Wine

In order to improve the clarity of ginger pear wine,four kinds of clarifying agents were used such as bentonite,gelatin,chitosan and diatomite.In this paper,the effects of bentonite,gelatin,chitosan and diatomite on the light transmittance and chroma of ginger pear wine were compared by single factor experiment,and the physical and chemical indicators,volatile flavor substances changes of ginger pear wine after clarification were analyed.The results showed that clarifying for 48 h at 15℃,the optimum clarification concentrations of the four kinds of clarifying agents were bentonite 0.25 mg/100 mL,gelatin 0.05 mg/100 mL,chitosan 0.06 mg/100 mL,diatomite 0.04 mg/100 mL. Compared with the method of natural sedimentation,the light transmittance of ginger pear wine after treatment with clarifying agent increased from 80.20% to 90.20%,85.70%,86.13%,85.00%,of which the clarification effect of bentonite was the most ideal,the light transmittance was 90.2%,the sensory score increased from 65.00 points to 84.30 points,the volatile alcohols and esters were richer,and the taste was full and the aroma was pleasant.