沸石负载壳聚糖对高酸苹果发酵酒澄清工艺

以鲁加6 号苹果发酵酒为原料，根据Box-Behnkend 的中心组合试验设计原理，在单因素的基础上采用响应面分析法，建立沸石负载壳聚糖澄清苹果酒的二次多项数学模型，并以苹果酒澄清度为响应值和等高线建立响应面，研究沸石负载壳聚糖添加量、处理时间、处理温度对苹果酒澄清效果的影响。结果表明：沸石负载壳聚糖澄清苹果酒的最佳工艺条件为沸石- 壳聚糖澄清剂添加剂量11.6g/L、处理时间47.6min、处理温度27℃；与常规法澄清苹果酒相比，经过处理的苹果酒澄清度提高了16.8%，可溶性蛋白含量、总酚含量均有显著降低，而总酸、可溶性固形物含量、儿茶素、绿原酸、咖啡酸含量变化不明显，表儿茶素含量降低。

Effect of Zeolite-loaded Chitosan on the Clarification of Apple Cider

Apple cider fermented by “Lujia 6” was used as the material to explore the effect of zeolite-loaded chitosan on the clarification of apple cider through response surface methodology on the basis of single factor experimental results according to the Box-Behnken central composite design principle. A second order quadratic mathematic model was established for the clarification of apple cider. The response values and contour plots were established by the clarity of apple cider to investigate the effects of zeolite-loaded chitosan dosage, treatment time and treatment temperature on clarification efficiency of apple cider. The optimal processing conditions were zeolite-loaded chitosan dosage of 11.6 g/L, treatment time of 47.6 min, and treatment temperature of 27 ℃. Compared with traditional clarification method, the clarity of apple cider treated by zeolite-loaded chitosan was enhanced by 16.8%. The soluble proteins and total phenols in apple cider treated by zeolite-loaded chitosan exhibited an obvious decrease; however, total acids, soluble solids, catechol, chlorogenic acid and caffeic acid did not exhibit obvious change and the epicatechin exhibited a decrease. These investigations can provide theoretical references for the clarification of apple cider.