| 三种常用澄清剂对樱桃酒澄清效果的影响 |
| |
| 引用本文： | 张妮,肖作兵,牛云蔚,于海燕,朱建才.三种常用澄清剂对樱桃酒澄清效果的影响[J].食品工业,2012(1):25-28. |
| |
| 作者姓名： | 张妮 肖作兵 牛云蔚 于海燕 朱建才 |
| |
| 作者单位： | 华东理工大学生物工程学院;上海应用技术学院香料香精技术与工程学院 |
| |
| 基金项目： | 国家973前期基础研究基金(2009CB226104) |
| |
| 摘 要： | 利用明胶、皂土、壳聚糖对樱桃原酒分别进行了单一澄清剂和复合澄清剂的试验,测定加入澄清剂处理之后的樱桃酒的透光率、吸光度、总酚、单宁和蛋白质含量并进行比较。结果表明:单一使用壳聚糖0.6 g/L处理樱桃酒可起到最好的澄清效果,透光率达94.7%;复合澄清剂确定其在樱桃酒澄清中的最佳组合,即:明胶0.096 g/L、皂土0.8 g/L、壳聚糖0.4 g/L,但对樱桃酒澄清效果较单一澄清剂并无显著优势。
|
| 关 键 词： | 樱桃酒 澄清剂 明胶 皂土 壳聚糖 |
Effects of Three Common Clarificants on Clarification of Cherry Wine |
| |
| Zhang Ni,Xiao Zuo-bing,Niu Yun-wei,Yu Hai-yan,Zhu Jian-cai.Effects of Three Common Clarificants on Clarification of Cherry Wine[J].The Food Industry,2012(1):25-28. |
| |
| Authors: | Zhang Ni Xiao Zuo-bing Niu Yun-wei Yu Hai-yan Zhu Jian-cai |
| |
| Affiliation: | 1.School of Biotechnology,East China University of Science & Technology(Shanghai 200237); 2.School of Perfume and Aroma Technology,Shanghai Institute of Technology(Shanghai 200235) |
| |
| Abstract: | The clarification effects of gelatine,bentonite and chitosan on light transmittance,absorbency,phenol,tannin and protein of cherry wine were compared.The results showed that when the single clarificant was used,0.6 g/L chitosan had the best clarification effect on cherry wine with the light transmittance by 94.7%.The optimal combination of multiple clarificants was gelatine 0.096 g/L,bentonite 0.8 g/L and chitosan 0.4 g/L,but it didn’t achieve better clarification effect compared with the single clarificant. |
| |
| Keywords: | cherry wine clarificant gelatine bentonite chitosan |
| 本文献已被 CNKI 等数据库收录！ |
|
