不同澄清剂在龙眼果酒中的澄清效果及稳定性研究  

Study on the clarification agent in longan wine of different clarification and stability

作　　者：冉娜[1] 徐彬 雷湘兰[1] 王宇鸿[1] 符传军 

机构地区：[1]海南职业技术学院生物工程学院,海南海口570216 [2]海南出入境检验检验局检验检疫技术中心,海南海口570311

出　　处：《食品工业科技》2016年第2期287-290,295,共5页Science and Technology of Food Industry

基　　金：海南省自然科学基金项目(20153156)

摘　　要：研究了4种澄清剂对龙眼果酒澄清效果及稳定性的影响。在单因素实验基础上,采用正交实验设计,确立最佳作用条件组合分别为:壳聚糖0.6 g/L,静置15 d,温度20℃;明胶0.2 g/L,静置15 d,温度15℃;蛋清粉0.4 g/L,静置15 d,温度15℃;皂土0.9 g/L,静置15 d,温度25℃。进一步验证对照实验结果表明:4种澄清剂单独使用时均显示了良好的澄清效果,其中以皂土的澄清效果最好,所得澄清酒的透光率高达97.03%,经壳聚糖、皂土澄清处理后的龙眼酒表现出较好的冷热稳定性。The purpose was to study the influence of four kinds of clarifying agent of longan wine clarification effect and stability. Based on the single factor experiment, the orthogonal experiment design was used to establish the optimum conditions for use：chitosan dosage 0.6 g/L,quiet time 15 days,temperature 20 ℃,gelatin dosage 0.2 g/L,quiet time 15 days,temperature 15 ℃,egg white powder dosage 0.4 g/L,quiet time15 days,temperature 15 ℃,bentonite dosage 0.9 g/L,quiet time 15 days,temperature 25 ℃. Further verification test results showed that when the four kinds of clarifying agents were used alone, it showed a good effect of clarification, in which the effect of bentonite was the best, and the light transmittance of the liquor was as high as 97.03%. After the clarification of chitosan and bentonite,the longan wine had a good thermal stability.

关 键 词：龙眼酒 食品澄清剂 稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]