黑果腺肋花楸酒澄清工艺条件优化  

Optimization of Clarification Process for Black Chokeberry Wine

作　　者：于聪 毛建利 李艳[1,2] YU Cong;MAO Jian-li;LI Yan(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China;Hebei R&D Center for Fermentation Engineering,Shijiazhuang 050018,Hebei,China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省发酵工程技术研究中心,河北石家庄050018

出　　处：《食品研究与开发》2020年第21期97-102,共6页Food Research and Development

基　　金：2018年河北省重点研发计划农业关键共性技术攻关专项项目“黑果腺肋花楸、栾树、挪威槭选育栽培即深加工关键技术研究与示范”(18227131D)。

摘　　要：添加澄清剂结合机械过滤除去黑果腺肋花楸酒中的悬浮杂质和可能导致浑浊的胶体及其他非稳定性物质,目的是得到澄清稳定的黑果腺肋花楸酒。试验在单因素基础上采用响应面试验设计优化黑果腺肋花楸酒的澄清条件。结果显示:壳聚糖和蛋清粉复合使用澄清效果最好,添加量为壳聚糖190.00 mg/L+蛋清粉130.00 mg/L,温度11.5℃澄清67 h,可得到透明度好,透光率55.65%,宝石红色,口感柔和的黑果腺肋花楸酒。Adding a clarifying agent in combination with the mechanical filtration to remove the suspended impurities in the black chokeberry wine and other unstable substances which can lead to turbidity,and aims to obtain a clear and stable black chokeberry wine.Response surface design based on single factor was used to optimize the clarification conditions of the black chokeberry wine.The results showed that the clarification effect of chitosan and egg white powder was the best,adding 190.00 mg/L chitosan and 130.00 mg/L egg white powder,clarifying at 11.5℃for 67 h,the wine with good transparency,55.65%transmittance,ruby red color and soft taste could be obtained.

关 键 词：黑果腺肋花楸 澄清 透光率 响应面 工艺优化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]