不同澄清剂对低醇椰子水果酒澄清效果及稳定性影响  

Effects of Different Clarifiers on Clarification and Stability of Low-alcohol Coconut Wine

作　　者：桂青[1] 王挥[1] 邓福明[1] 

机构地区：[1]中国热带农业科学院椰子研究所海南省椰子深加工工程技术研究中心,文昌571339

出　　处：《食品工业》2016年第5期47-49,共3页The Food Industry

基　　金：海南省重大科技项目(ZDZX2013011)

摘　　要：通过研究不同添加量的皂土、壳聚糖、硅藻土和PVPP低醇椰子水果酒透过率的影响,以及各澄清剂在较佳添加量时对低醇椰子水果酒中总酸、多酚和蛋白质的沉淀效果。结果表明,皂土是低醇椰子水果酒的最佳澄清剂,最佳添加量为0.2 g/L。皂土可较好地沉淀低醇椰子水果酒中的蛋白质,对总酸、多酚等物质以及感官品质的影响较小,得到的低醇椰子水果酒产品具有较好的稳定性。Clarification effects of bentonite, chitosan, diatomite and PVPP on low-alcohol coconut wine were studied. Transmissivity, total acids, total polyphenols and protein were detected on different adding amount. The results showed that bentonite was the best clarifier and the best adding amount was 0.2 g/L. Bentonite could precipitate protein but not total polyphenols, total acids and sensory quality. The low-alcohol coconut wine was a kind of beverage with good stability.

关 键 词：低醇椰子水果酒 澄清剂 澄清效果 稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]