蓝莓类冰酒澄清工艺研究  

Study on Clarification Technology of Blueberry Resemble Ice Wine

作　　者：柳晓晨 张秀玲[1] 刘茜茜[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2015年第2期140-142,共3页The Food Industry

摘　　要：以壳聚糖、明胶、硅藻土、果胶酶和蛋清五种澄清剂对蓝莓类冰酒进行澄清处理,分析比较了各种澄清剂的澄清效果,发现壳聚糖和明胶联用,效果优于单一澄清剂。澄清后得到的蓝莓类冰酒的澄清度和稳定性都得到较大的提高。Five clarifiers including chitosan, glutin, diatomite, pecfinase and egg white were used in the clarification of blueberry resemble ice wine. The effects of the clarifiers on clarification were compared, and it was found that the clarification effect of the chitosan-glutin was better than that of the single one. The stability and clarity of the clarified wine were quite enhanced.

关 键 词：蓝莓类冰酒 澄清 稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]