壳聚糖澄清苹果酒的工艺优化及其效果评价  

Technological Optimization and Effect Evaluation of Apple Cider Clarification by Chitosan

作　　者：席超[1] 张赞[1] 闫振华[1] 魏国琴 戴洪义[1] 

机构地区：[1]青岛农业大学园林园艺学院 [2]山东省果树所,山东泰安271000

出　　处：《食品与发酵工业》2010年第4期126-129,共4页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划项目(2008BAD92B01);国家现代苹果产业技术体系项目;山东良种产业化工程项目

摘　　要：以苹果清汁发酵所得苹果酒为试材,通过正交试验,研究壳聚糖对苹果酒的澄清作用。结果表明澄清最佳条件为:壳聚糖用量为1.0g/L,处理时间为0.5h,处理温度为20℃。经澄清处理的苹果酒与未经处理的相比,澄清度提高,色度下降,可溶性蛋白和总酚含量降低,儿茶素,表儿茶素,咖啡酸,绿原酸含量降低,红色色差,黄色色差和总色差均降低,可溶性固形物,总酸含量基本不变。A study was carried out to clarify apple cider by chitosan with orthogonal design. The results showed that the proper dosage of chitosan was 1.0g/L, action time 0.5h and reaction temperature 20℃. Compared with the control, clarified cider by chitosan had lower contents of soluble protein and total polyphenols, lower contents of catechin, epieatechin, eaffeic acid and Chlorogenic acid, and lower values of red color aberration, yellow color aberration and total color aberration. The values of soluble solids and total acid were kept invariant.

关 键 词：壳聚糖 苹果酒 可溶性蛋白 多酚 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程]