发酵型茶酒澄清剂的筛选  

Selection of Clarifiers of Fermented Tea Wine

作　　者：邱新平[1] 李立祥[1] 倪媛[1] 余红军[1] 徐瑞瑞[1] 蒋其忠[1] 

机构地区：[1]安徽农业大学农业部茶及药用植物安全生产重点实验室,安徽合肥230036

出　　处：《茶叶科学》2011年第6期537-545,共9页Journal of Tea Science

基　　金：安徽省高等学校"十五"优秀人才计划项目资助([安徽省教育厅教秘人200579号])

摘　　要：用皂土、明胶、壳聚糖、干酪素、硅藻土、PVPP(聚乙烯聚吡咯烷酮)等6种澄清剂对发酵型茶酒进行后期澄清处理,测定澄清后茶酒的透光率、色度、酒精度、残糖、总酚、酸度等指标。结果表明:皂土最适添加量为0.6 g/L;明胶最适添加量为0.2 g/L;硅藻土最适添加量1.0 g/L;壳聚糖最适添加量为2%壳聚糖溶液0.2 g/L;干酪素最适添加量为0.4 g/L;PVPP不适合做茶酒澄清剂。壳聚糖为最佳澄清剂。Six clarifiers including bentonite,gelatine,chitosan,casein,diatomite and PVPP were applied separately in the clarifying treatment of fermented tea wine and their effects were evaluated through the determination of the light transmittance,absorbency value,alcoholicity,residual sugar,polyphenol compound and acidity of the fermented tea wine.Results indicated that the optimum addition quantity of bentonite,gelatine,chitosan,casein and diatomite were 0.6 g/L,0.2 g/L,1.0 g/L,0.2 g/L and 0.4 g/L,and PVPP was not suitable as clarifier of tea wine.And chitosan was the best clarifier for the tea wine.

关 键 词：茶酒 澄清剂 澄清 皂土 明胶 壳聚糖 干酪素 硅藻土 PVPP 

分 类 号：TS261.2[轻工技术与工程—发酵工程]