不同澄清剂对罗汉果保健酒澄清效果的影响  

Effect of Different Clarifying Agent on Clarification Effects of Health Wine of Siraitia grosvenorii

作　　者：何志贵[1] 

机构地区：[1]桂林旅游高等专科学校,广西桂林541006

出　　处：《安徽农业科学》2011年第36期22566-22570,共5页Journal of Anhui Agricultural Sciences

基　　金：广西教育厅2012年高等学校科研项目

摘　　要：[目的]选择适合罗汉果保健酒澄清的澄清剂。[方法]以不同浓度的蛋清、明胶、酪蛋白为单一澄清剂,明胶+单宁、蛋清+交联聚乙烯比咯烷酮(PVPP)为复合澄清剂,研究各澄清剂对罗汉果保健酒的色度、透光度和酒脚高度的影响。[结果]130 mg/L的明胶、100mg/L的蛋清、250 mg/L的酪蛋白、(100+80)mg/L的明胶+单宁、(60+75)mg/L的蛋清+PVPP的澄清效果较好。其中,澄清效果大小依次为蛋清+PVPP>酪蛋白>明胶+单宁>明胶>蛋清。[结论]该研究为罗汉果保健酒的开发和利用提供了参考。[ Objective] The aim was to select suited clarifying agent for health wine of S. grosvenorii. [ Method j Using different concentrations of egg white, gelatin and casein as single clarify agent, and gelatin-tannin, egg white-PVPP as composite clarity agent, the effects of each clarifymg agent on chroma, transparency and the height of wine lees were studied. [ Result] The clarifying effects of 130 mg/L of gelatin, 100 mg/L egg white, 250 mg/L of casein, （100 ＋ 80） mg/L of gelatin ＋ tannin, （60 ＋75） mg/L egg white ＋ PVPP were better, hereinto, the clarifying effects were in turn ： the egg white ＋ PVPP 〉 casein 〉 gelatin ＋ tannin 〉 gelatin 〉 egg white. [ Conclusion ] The study provided references for the development and utilization of health wine of S. grosvenorii.

关 键 词：罗汉果保健酒 澄清 色度 透光度 酒脚 

分 类 号：TS261.4[轻工技术与工程—发酵工程]