壳聚糖澄清低度姜酒的工艺优化及其效果评价  

Technological Optimization and Effect Evaluation for the Clarification of Low-ginger Liquor with Chitosan

作　　者：孙静[1] 

机构地区：[1]莱芜职业技术学院生物教研室,山东莱芜271100

出　　处：《中国调味品》2014年第8期16-19,31,共5页China Condiment

基　　金：山东省高等学校青年骨干教师国内访问学者项目(2012);山东省科技发展计划项目(2011GGA12054)

摘　　要：采用响应面法对壳聚糖澄清低度姜酒的工艺条件进行优化。利用单因素试验探讨了壳聚糖澄清因素(壳聚糖用量、处理时间、处理温度)对低度姜酒透光率的影响,并利用Design Expert 8.0响应面分析法对澄清工艺条件进行优化。结果表明:壳聚糖澄清低度姜酒的最佳工艺条件为壳聚糖用量0.8g/L,温度30.18℃,时间50.68min,此条件下,低度姜酒的透光率实测值(96.8%)与响应曲面拟合所得方程的预测值(96.6948%)符合,吸光度降低,稳定性增加,总酚含量降低。Response surface methodology is selected to optimize the technological conditions of low-ginger liquor clarified with chitosan.Based on the single factor experiment,the transmittance of low-ginger liquor clarified with chitosan parameters,such as chitosan concentration,treatment time and treatment temperature is investigated.Furthermore,the clarification conditions are optimized with response surface methodology by modeling tool Design Expert 8.0.The results show the optimal clar-ification conditions are：chitosan concentration of 0.8 g/L,temperature of 30.18 ℃, time of 50.68 min,under such conditions,the practical transmittance of low-ginger liquor is 96.8%,which is consistent with the predicted transmittance of 96.6948%,the absorbance and total polyphenols con-tent is decreased,and the stability is increased.

关 键 词：低度姜酒 透光率 响应面 澄清 

分 类 号：TS201.1[轻工技术与工程—食品科学]