壳聚糖澄清杨梅果酒的影响因素分析  

Analysis of the factors affecting chitosan treatments on the clarify and color of waxberry wine

作　　者：林晓姿[1,2] 陆东和[1,2] 李维新[1,2] 何志刚[1,2] 

机构地区：[1]福建省农业科学院农产品加工研究中心 [2]福建省农业科学院果树研究所,福建福州350013

出　　处：《福建农业学报》2005年第3期194-197,共4页Fujian Journal of Agricultural Sciences

基　　金：福建省科技厅重点科技攻关资助项目(2002N028)。

摘　　要：以壳聚糖作为杨梅发酵果酒的澄清剂,采用二次正交旋转组合设计,分析了pH、壳聚糖用量、含糖量、温度及其交互作用对澄清度、色度的影响,建立了置信水平>99%的y1(澄清度)、y2(色度)对x1,(pH)、x2 (壳聚糖用量)、x3(含糖量)、x4(温度)4个试验因子的回归模型。分析结果表明,影响杨梅果酒澄清度的因素效应的主次顺序为:壳聚糖用量>pH>含糖量;影响杨梅果酒色度的因素效应的主次顺序为:含糖量>壳聚糖用量>pH;温度对其澄清度和色度的影响均不显著;pH值在3.5左右时有利于壳聚糖的澄清,壳聚糖适宜下胶量应以果酒达到稳定澄清时的最小剂量为佳。Chitosan was used to clarify the waxberry wine, effects of the factors such as pH value, sugar content, chitosan content and clarification temperature on clarified degree and color were analyzed with rotating perpendicular combination experiment, regression equation of factor indices with more than 99% of the confidence level was established. The result showed that the effects of main factors on clarified degree and color of the wine were chitosan content〉pH value〉sugar content and sugar content〉chitosan content〉pH value ; but the effect of temperature was not significant; It was favourable to clarify when pH= 3.54, at the suitable dosage of chitosan, the lowest one was need to keep the wine steady and clarified.

关 键 词：杨梅果酒 壳聚糖 澄清度 色度 

分 类 号：TS262.7[轻工技术与工程—发酵工程]