| 不同澄清剂对枣酒澄清效果的比较 |
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| 引用本文： | 郭秋实,刘建书,李志西. 不同澄清剂对枣酒澄清效果的比较[J]. 中国酿造, 2012, 31(4): 98-101 |
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| 作者姓名： | 郭秋实 刘建书 李志西 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100
2. 陕西省功能食品工程技术研究中心,陕西西安,710054 |
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| 摘 要： | 用明胶、皂土、壳聚糖和干酪素4种澄清剂对枣酒处理,比较其澄清效果。结果表明,单一澄清剂中,壳聚糖澄清效果优于其他3种,在添加量为1.0g/L～1.2g/L透光率最高,达到92.9%;复合澄清剂的澄清效果优于单一澄清剂,且在壳聚糖添加量为1.4g/L,皂土添加量为5g/L,干酪素添加量为1.2g/L,澄清效果最佳,透光率达到94.3%。
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| 关 键 词： | 枣酒 澄清 明胶 皂土 壳聚糖 干酪素 |
Effect of different clarifiers on clarification of jujube wine |
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| GUO Qiushi , LIU Jianshu , LI Zhixi. Effect of different clarifiers on clarification of jujube wine[J]. China Brewing, 2012, 31(4): 98-101 |
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| Authors: | GUO Qiushi LIU Jianshu LI Zhixi |
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| Affiliation: | 1.College of Food Science and Engineering,Northwest A＆F University,Yangling 712100,China;2.Shaanxi Provincial Functional Foods Engineering Technology Research Center,Xi＇an 710054,China) |
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| Abstract: | The effects of gelatin,bentonite,chitosan and casein on jujube wine clarification were studied.It was found that bentonite was the best among the four agents,luminousness of which reached 92.9% by the use of 1.0g/L～1.2g/L.The effect of the compound clarifier is better than that of single clarifier.And the optimal effect was under the conditions of 1.4g/L chitosan,5g/L bentonite and 1.2g/L casein,the luminousness of which reached 94.3%. |
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| Keywords: | jujube wine clarification gelatin bentonite chitosan casein |
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