杨梅果酒的壳聚糖澄清技术研究  

Study on Waxberry Wines'Clarified Technique with Chitosan

作　　者：林晓姿[1] 何志刚[1] 李维新[1] 陆东和[1] 

机构地区：[1]福建省农科院农产品加工研究中心,福建福州350013

出　　处：《食品科学》2005年第9期162-165,共4页Food Science

基　　金：福建省科技厅重点科技攻关项目(2002N028)

摘　　要：研究了壳聚糖在杨梅果酒中的澄清作用及其对果酒主要理化成分的影响,结果表明:0.06g/L的壳聚糖能使杨梅干酒的澄清度从61.2%提高到93.4%,0.07g/L的壳聚糖能使杨梅甜酒的澄清度从67.5%提高到84.0%,两种果酒都能达到理想的稳定性;不同含糖量的杨梅果酒稳定时其澄清度不同;壳聚糖对杨梅果酒色泽中的黄色素吸附较多;与皂土相比,壳聚糖在杨梅果酒中能更快地形成更大的絮凝物,对果酒的主要理化成分及氨基酸的影响较小,而使用量仅为皂土的5%～10%。AThe influence of clarification and main physical chemistry ingridient of waxberry wine with chitosan treatment was studied. The result showed that 0.06g/L chitosan could increase transmittance of waxberry dry wine from 61.2% to 93.4 %, while 0.07g/L chitosan could increase transmittance of waxberry rum wine from 67.5% to 84.0 %, both of them showed ideal stability; The transmittance of waxberry wine with different sugar content was different; Chitosan can adsorb mostly yellow coloring matter of wine; Flocculation can be formed bigger and faster than that of bentonite, it influences weakly on main physical chemistry ingridient and amino acid of wine, while the dosage of chitosan was only 5%-10% of bentonite.

关 键 词：杨梅发酵果酒 壳聚糖 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]