不同澄清剂对黑蒜红枣酒澄清效果的对比  

Comparative on Clarification Effects of Different Kinds of Clarifying Agents on Black-garlic Jujube Wine

作　　者：管永盛 苏成勇[1] 李娟[1] 钱瑶 吕国辉 GUAN Yong-sheng;SU Cheng-yong;LI Juan;QIAN Yao;LV Guo-hui(College of Chemical Engineering,Xuzhou College of Industrial Technology,Xuzhou 221140,China)

机构地区：[1]徐州工业职业技术学院化学工程学院,江苏徐州221140

出　　处：《饮料工业》2020年第2期22-25,共4页Beverage Industry

基　　金：2018年江苏省大学生创新创业训练计划项目(201813107005Y);徐州市生化资源高效综合利用工程研究中心(XZGCYJ201806-05)。

摘　　要：用单一澄清剂和复合澄清剂对黑蒜红枣酒进行了澄清实验,结果表明:黑蒜红枣酒经不同的单一澄清剂和复合澄清剂处理后,澄清效果具有明显的差异。复合澄清剂的澄清效果一般优于单一澄清剂,当壳聚糖和果胶酶复合比为1∶1,复合澄清剂总添加量为0.20g/100mL,透光率可达到100.0%。壳聚糖和果胶酶的复合澄清效果相对最佳,澄清后的酒体稳定性提高,酒体色泽清亮,醇香浓郁。The clarification experiments of black-garlic jujube wine were performed with different single clarifying agents and compounds of clarifying agents. Here,the results showed that the clarification effect was obviously different when different clarifying agents and compounds of clarifying agents were used. The clarification effect of the compounds of clarifying agents was better than that of single clarifying agents. Among them,the clarification effect of chitosan and pectinase compounds was the best one with the light transmittance reached to 100.0%,when the optimal composite ratio is 1 ∶1 and the total agent amount is 0.20 g/100 mL. After clarification,the stability of the wine is increased,with more clarity in color and the stronger taste.

关 键 词：黑蒜红枣酒 澄清剂 透光率 

分 类 号：TS261[轻工技术与工程—发酵工程]