不同澄清剂对苹果酒的影响  

Effects of Different Clarifying Agents of Apple Wine

作　　者：吴明霞[1] 刘瑞芳[1] 方小淋 

机构地区：[1]宁德师范学院生物系,福建宁德352100

出　　处：《食品研究与开发》2015年第21期15-20,共6页Food Research and Development

基　　金：宁德师范学院服务海西6.18项目(2012H209)

摘　　要：苹果酒的浑浊和沉淀现象严重影响苹果酒的感官品质和质量。采用壳聚糖、皂土、蛋清、果胶酶四种澄清剂对苹果酒进行单一和复合澄清试验,并对苹果酒的非生物稳定性进行研究。结果表明:单一澄清剂中,果胶酶的澄清效果最差,壳聚糖、皂土和蛋清澄清效果较好,其中壳聚糖澄清效果最理想,当添加量为3%并经过冷处理时,透光率可达到99.90%。复合澄清剂中,1%壳聚糖和1%皂土复合使用的澄清效果优于其他复合澄清剂,添加量为分别为1%和3%时能达到最佳澄清效果,且具有良好的非生物稳定性。The turbidity and precipitation of cider seriously affect its sensory quality.With four kinds of clarifiers including chitosan, bentonite, albumen and pectase,cider was conducted single and compound experiments to study the clarification effect of cider that influenced by different clarifiers,as well as to test non-biological stability of cider. In four kinds of single clarifiers, chitosan, bentonite and albumen revealed good clarification effect except pectase.Chitosan had the best clarification effect and its best additive amount was 3 % with the cold treatment. In compound clarifying agents, the co mposite using of 1 % chitosan and 1 % bentonite could obtain better clarification effect than other compound clarifiers.When the additive amount of chitosan-bentonite was1 %-3 %,this kind of compound clarifier could achieve optimum clarification effect and the non-biological stability.

关 键 词：苹果酒 澄清剂 非生物稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]