| 木瓜-仙人掌复合果酒工艺及澄清技术研究 |
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| 引用本文： | 潘嫣丽. 木瓜-仙人掌复合果酒工艺及澄清技术研究[J]. 酿酒, 2011, 38(2): 48-51 |
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| 作者姓名： | 潘嫣丽 |
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| 作者单位： | 广西农业职业技术学院食品工程系,广西,南宁,530007 |
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| 基金项目： | 广西农业职业技术学院科研项目《木瓜发酵酒的研制》合同编号:农职科B060509 |
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| 摘 要： | 用果胶酶、明胶、硅藻土、活性炭对木瓜仙人掌复合果酒清澄效果进行研究.结果表明,硅藻土澄清效果优于明胶、果胶酶和活性炭,通过正交实验得出最优澄清方案为:硅藻土用量0.6g/L、温度为20℃、澄清时间4h,透光率为92%.
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| 关 键 词： | 复合果酒 澄清剂 澄清条件 |
Study on the Procession and Clarification of Papaya-Cactus Mixed Wine |
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| PAN Yan-li. Study on the Procession and Clarification of Papaya-Cactus Mixed Wine[J]. Liquor Making, 2011, 38(2): 48-51 |
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| Authors: | PAN Yan-li |
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| Affiliation: | PAN Yan-li(Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning 530007,China) |
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| Abstract: | Clarification effects on papaya-cactus mixed wine were studied by pectinase,gelatin,diatomite and activated carbon.The result showed that the clarification effect of diatomite is better than pectinase,gelatin and activated carbon.The best clarification condition was showed by orthogonal experiment which is diatomite content 0.6g/L,temperature 20℃,clarification time 4h and transmittance 92%. |
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| Keywords: | Mixed Wine Clarifier Clarification Condition |
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