椪柑果酒澄清工艺优化

以椪柑果酒为研究对象,探讨复合澄清剂（壳聚糖、皂土、明胶）在椪柑果酒澄清中的应用。在单因素实验的基础上,根据D-最优混料设计优化复合澄清剂的配比,通过正交实验设计优化澄清工艺条件。研究结果表明,复合澄清剂最佳配比为:51%壳聚糖、23%皂土、26%明胶;最佳澄清工艺条件为:复合澄清剂用量1.5 g/L、澄清温度25℃、澄清时间20 h、搅拌速度150 r/min。在此工艺条件下,澄清所得的椪柑果酒透光率达到98.2%、总酯含量为7.36 g/L。 

Optimization of clarification process of Ponkan wine

Taking Ponkan wine as the research material, the application of mixed clarifiers ( chitosan, bentonite, gelatin) in Ponkan fruit wine was discussed. On the basis of single factors experiment, the mixed clarifier formulation was determined by using D-optimal mixture method, the clarification process and conditions were optimized by using orthogonal experiment. The results showed that optimal mixed clarifier formulation was found to consist of 51% chitosan, 23% bentonite and 26% gelatin.The clarifying conditions were as follows: mixed clarifier 1.5 g/L, clarification temperature 25 ℃, clarification time 20 h, stiring speed 150 r/min.Under these conditions, the transmission rate of Ponkan fruit wine was 98.2%, and the content of total ester was 7.36 g/L.