不同处理措施对红枣酒澄清效果的影响  

Effects of different methods to clarify on clarification of jujube wine

作　　者：丁彦鹏[1] 李安平[1,2] 陈建华[1] 曾建新 崔富贵[1] 

机构地区：[1]中南林业科技大学,长沙410004 [2]粮食深加工与品质控制湖南省重点实验室,长沙410004 [3]湖南新丰果业有限公司,祁东421600

出　　处：《食品科技》2011年第12期72-76,共5页Food Science and Technology

基　　金：国家林业科技推广项目(2010[08])

摘　　要：研究了自然澄清、离心澄清、皂土澄清、硅藻土澄清、壳聚糖澄清和明胶澄清等对红枣果酒澄清效果和非生物稳定性的影响。结果表明,6种不同澄清方法中以硅藻土澄清处理的效果最佳,当用量为0.3g/L时透光率可达到87.4%,而在非生物稳定性方面又以壳聚糖澄清处理效果最好。Effect of natural clarification, centrifugation, bentonite, diatomite, chitosan and gelatin on clarification and non-biological stability of jujube wine were studied in this paper. The results showed that 6 different methods in order to clarify the effect of diatomite to clarify the best treatment, when the amount was 0.3 g/L when the transmission rate can reach 87.4%, while in the non-biological stability of chitosan clarification is best.

关 键 词：澄清剂 红枣酒 沉淀 稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]