几种澄清剂对腰果梨酒品质的影响  

Effects of Clarifying Agents on Cashew Perry Wine

作　　者：谭勇[1] 刘四新[1] 柏玉娜[1] 康丽茹[1] 李从发[1,2] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]中国热带农业科学院,海南儋州571737

出　　处：《食品科学》2009年第21期21-23,共3页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B04)

摘　　要：利用壳聚糖、皂土、明胶、硅藻土4种澄清剂对腰果梨酒进行澄清处理,然后将澄清效果较好的壳聚糖与皂土以不同比例混合对腰果梨酒进行澄清处理。通过感官评价、测定透光率及理化成分的变化对澄清效果进行考察。结果表明:4种澄清剂单独使用时,以0.17g/100ml壳聚糖处理澄清效果最好,酒的透光率可达94%以上,酒色变浅;将0.1g/100ml皂土与0.05g/100ml壳聚糖混合处理时,酒液澄清透明,透光率达95%以上,且对酒的理化成分和风味无明显的影响。Cashew perry wine was treated by individual or combined use of different clarifying agents such as chitosan, bentonite, gelatin and diatomite. The clarification effects were evaluated based on the analyses of relationship between amount of added clarifying agents and optical transmittance of cashew perry wine and changes in sensory attributes and chemical compositions. Results indicated that the best effect on optical transmittance up to 94% was observed in cashew perry wine treated with chitosan at the concentration of 0.17 g/100 ml. However, the combined treatment with 0.1 g/100 ml bentonite and 0.05 g/100 ml chitosan could result in enhanced clarification effects with optical transmittance up to 95%, excellent retention of physio- chemical properties and no obvious influence on flavor components in cashew perry wine.

关 键 词：腰果梨酒 澄清 壳聚糖 皂土 

分 类 号：TS262.7[轻工技术与工程—发酵工程]