玫瑰茄杨梅果酒澄清工艺的研究  

Study on Clarification Process of Arbutus and Roselle Fruit Wine

作　　者：崔娜 王志权 覃海鲜 谭晓雨 戴华聪 何潇潇 谢琳 Cui Na;Wang Zhiquan;Qin Haixian;Tan Xiaoyu;Dai Huacong;He Xiaoxiao;Xie Lin(School of Food and Chemical,Lushan College of Guangxi University of Science and Technology,Liuzhou 545000,China)

机构地区：[1]广西科技大学鹿山学院食品与化工工程学院

出　　处：《现代食品》2019年第21期100-103,共4页Modern Food

基　　金：2018年广西高校大学生创新创业计划项目“玫瑰茄杨梅复合果酒的工艺研究”（编号：201813639067）

摘　　要：玫瑰茄杨梅果酒是以玫瑰茄和杨梅为原材料经过浸提、发酵等工艺流程酿造而成的复合果酒。以玫瑰茄杨梅果酒为研究对象,研究壳聚糖、硅藻土和蛋清粉3种澄清剂对复合果酒澄清效果的影响,确定最佳澄清工艺。通过单因素及正交实验确定玫瑰茄杨梅果酒最佳澄清工艺,即壳聚糖0.2 g·L^-1、硅藻土0.55 g·L^-1、蛋清粉0.7 g·L^-1、澄清静置时间为6 h。Arbutus and roselle fruit wine is arbutus and roselle after the extraction of raw materials,complex processes such as fermentation brewing wine.Arbutus and Roselle were used to the mainraw material tostudy on clarification effect of chitosan,diatomite and liquid egg white.The best clarification technology of Arbutus and Roselle fruit wine wasdetermindedby single factor experimentand orthogonal experment.The ratio of it is chitosan 0.2 g·L^-1,diatomite 0.5 g·L^-1+liquid egg white 0.7 g·L^-1,clarifies standing time was 6 hours.

关 键 词：玫瑰茄杨梅果酒 澄清 壳聚糖 硅藻土 蛋清粉 

分 类 号：TS262.7[轻工技术与工程—发酵工程]