酸浆果酒酶法澄清的研究  

Research on Clarification Effect of Pectinsae on Frandchet Groudcherry Calyx Wine Brewing

作　　者：徐雯[1] 祝贺[1] 王英臣[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林省吉林市132101

出　　处：《酿酒》2014年第2期39-41,共3页Liquor Making

摘　　要：通过单因素试验和正交试验研究了果胶酶加入量、酶解时间和酶解温度对酸浆果浆和酸浆原酒澄清效果的影响。结果表明,在酸浆果浆中加入0.5g/L果胶酶,处理120min,50℃下澄清效果最好。在酸浆果酒中加入3g/L果胶酶,处理6h,20℃下澄清效果最好。经过果胶酶两次处理后的酸浆成品酒,酒体呈淡黄色,透明、清亮。Study the franchet groundcherry calyx and fruit wine＇s defecation effect impact of pectinase, and analyse the factor of temperature, time, pectinase, added amount.Choose the scheme that is suitable to defecation franchet groundcherry calyx fruit wine. The results show that add the 0.5g/L pectinase into frandchet groudeherry calyx fruit pulp, and handle in 120 minutes, 50~C .Add the 3g/L pectinase into frandchet groudcherry calyx fruit wine, and handle in 6 hours,20℃,the effect is best.

关 键 词：酸浆果酒 酸浆果浆 澄清 果胶酶 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]