| 壳聚糖在刺梨酒(原酒)澄清中的应用 |
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| 引用本文： | 申世轩,谭书明.壳聚糖在刺梨酒(原酒)澄清中的应用[J].酿酒科技,2006(5):76-77. |
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| 作者姓名： | 申世轩 谭书明 |
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| 作者单位： | 贵州大学南区生命科学学院食品科学系,贵州,贵阳,550025;贵州大学化学工程学院,贵州,贵阳,550003 |
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| 摘 要： | 采用壳聚糖、皂土、壳聚糖与皂土对刺梨原酒进行澄清对比试验，结果表明，以壳聚糖0．6mg／mL和皂土4g/L的添加量进行复合澄清，效果最好，澄清度可达到99．2％，为刺梨酒澄清的最好方法。
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| 关 键 词： | 刺梨原酒 壳聚糖 澄清 |
| 文章编号： | 1001-9286(2006)05-0076-02 |
| 收稿时间： | 2006-03-20 |
| 修稿时间： | 2006年3月20日 |
Application of Chitosan in the Clarification of Cili Wine |
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| SHEN Shi-xuan,TAN Shu-ming.Application of Chitosan in the Clarification of Cili Wine[J].Liquor-making Science & Technology,2006(5):76-77. |
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| Authors: | SHEN Shi-xuan TAN Shu-ming |
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| Affiliation: | 1.Life Science College of Guizhou University; 2.Chemistly Engineering College of Guizhou University, Guiyang, Guizhou 550025, China |
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| Abstract: | Cili wine was clarified by chitosan,celatom,and chitosan and celatom respectively and the clarification effects were compared.The results indicated that the clarification by chitosan(0.6 mg/mL) and celatom(4 g/L) had the best effects(clarity achieved 99.2 %) and this method was the best choice in Cili wine clarification.(Tran.by YUE Yang) |
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| Keywords: | Cili wine chitosan celatom |
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