鱼胶和壳聚糖对蓝莓发酵酒澄清效果的研究  

Study on the Clarification Effect of Fish Glue and Chitosan in Blueberry Fruit Wine

作　　者：程旺开[1] 刘永[1] 彭常安[1] 许月明[1] 

机构地区：[1]芜湖职业技术学院生物工程学院,安徽芜湖241000

出　　处：《皖西学院学报》2014年第2期98-100,共3页Journal of West Anhui University

基　　金：安徽省高校省级自然科学研究项目(KJ2013Z345);芜湖市科技计划项目(2011产学研-6)

摘　　要：采用鱼胶、壳聚糖作为澄清剂对蓝莓发酵酒进行澄清处理,在考察鱼胶、壳聚糖澄清条件的基础上,通过正交试验,确定鱼胶和壳聚糖复合澄清剂的最佳添加量是鱼胶0.04%,壳聚糖0.02%,经混合后澄清3h,能够有效地提高蓝莓发酵酒的品质。To increase the blueberry fermented wine quality,the fish gelatin,chitosan was used in the clarification process technology.The effect of fish glue and chitosan on the clarification of blueberry fermented wine was investigated in the study.The best clarification condition was obtained through an orthogonal experiment,which was 0.04%of fish glue,0.02%of chitosan for 3h.

关 键 词：蓝莓果酒 鱼胶 壳聚糖 澄清效果 

分 类 号：TS262.7[轻工技术与工程—发酵工程]