黑莓干红澄清处理技术研究  

Research on Application of Chitosan Clarification of Blackberry Dry-red Wine

作　　者：王英[1] 周剑忠[1] 黄开红[1] 李清[1] 刘小莉[1] 马艳弘[1] 

机构地区：[1]江苏省农业科学研究院农产品加工研究所,南京210014

出　　处：《中国食品学报》2014年第11期136-141,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省农业自主创新项目(cx(12)5026)

摘　　要：采用单因素和L9(34)正交试验研究壳聚糖用量、搅拌速度和作用时间对黑莓干红的澄清效果。以澄清度和色度为考核指标确定壳聚糖澄清处理条件。通过测定壳聚糖澄清处理前、后干红中主要成分含量的变化,研究壳聚糖对黑莓干红的澄清作用。研究结果表明:壳聚糖用量0.5 g/L、搅拌速度50 r/min、作用时间36 h为最佳处理条件。在此条件下做澄清处理,黑莓干红的澄清度提高了41.98%,色度降低30.63%;黑莓干红中蛋白质含量下降21.20%,总酚含量下降7.01%,总糖含量下降3.37%,说明壳聚糖具有较好的去除蛋白、酚类物质和糖类物质的能力,是1种有效的黑莓干红澄清剂。The optimal clarification methods of blackberry dry-red wine with chitosan was studied by analyzing the effects of the chitosan amount, stirring speed and function time on transparence and color of blackberry dry-red wine using single factor and orthogonal array design methods. The content of main compositions in blackberry dry-red wine before and after the treatment with chitosan had also been investigated. Results indicated that the best clarification effect was reached when the concentration of chitosan was 0.5 g/L, the stirring speed was 50 r/min, and the function time was36 h. Under the optimal clarification methods, the light transmittance of blackberry dry-red wine was increased 41.98%,the color and lustre of blackberry dry-red wine was decreased 30.63%, the content of protein was dropped by 21.20%,and the total phenolic content was decreased of 7.01%, the content of total sugar was decreased 3.37%. the change of main component of blackberry dry-red wine illustrated that chitosan has good capabilities of removal of protein, phenolic compounds and carbohydrates. It shows that bentonite is a good blackberry wine clarifier

关 键 词：黑莓干红 壳聚糖 澄清处理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]