蜂蜜桑椹酒的澄清研究  

Study on clarification of honey-mulberry wine

作　　者：陈娟[1] 阚建全[2] 杨蓉生[1] 杜木英[2] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041 [2]西南大学食品科学学院,四川重庆400715

出　　处：《食品工业科技》2010年第6期203-206,共4页Science and Technology of Food Industry

基　　金：国家2003年度三峡科技移民开发专项(2003EP090013)

摘　　要：研究了皂土、明胶、壳聚糖和聚乙烯吡咯烷酮(PVPP)对蜂蜜桑椹酒的单一澄清和复合澄清作用,对各种澄清效果的差异性进行了显著性检验,并对处理前后酒样的酒精度、总糖、总酸、蛋白质和总酚含量进行了测定。结果表明,澄清剂最适加量分别为:皂土6.0g/L、明胶0.2g/L、壳聚糖0.6g/L、PVPP 1.3g/L、皂土5.0g/L+PVPP0.7g/L、皂土4.0g/L+壳聚糖0.6g/L、壳聚糖0.6g/L+PVPP 1.0g/L。以壳聚糖0.6g/L+PVPP1.0g/L的复合澄清效果最好,透光率达到60.6%,比澄清前提高了25.6%,色度值为12.8。各种澄清处理之间均存在一定程度的差异。经澄清处理后,酒样的基本成分没有受到影响,酚类和蛋白质被絮凝去除而减少,稳定性得到了提高。In this paper,the singular clarification and associative clarification of bentonite, glutin,chitosan and PVPP on honey-mulberry wine were studied, differences of various clarification effects were prominently tested ,contents of alcohol,total sugar,total acid, protein and total phenol of wine before and afer treatment with clarifying agents were determined.The results indicated that. the suitable dosage were bentonite 6.0g/L, glutin 0.2g/L, chitosan 0.6g/L, PVPP 1.3g/L, bentonite 5.0g/L ＋ PVPP 0.7g/L, bentonite 4.0g/L ＋ chitosan 0.6g/L, chitosan 0.6g/L ＋ PVPP 1.0g/L.The optimal clarification condition was chitosan 0.6g/L ＋ PVPP 1.0g/L.This treatment could improve the light transmittance up to 60.6%, 25.6% higher than before, chromaticity was 12.8. Furthermore, there were certain differences among various treatments.After clarification, changes of basic components of wine were not observed, but the amount of both phenol and protein decreased beacause they were removed by clarifying agents, the stability of honey-mulberry wine was improved finally.

关 键 词：蜂蜜桑椹酒 单一澄清 复合澄清 稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]