不同澄清方法对柿子酒澄清效果及理化成分的影响  

Effects of Different Clarification Methods on Clarification Effect and Physicochemical Components of Persimmon Wine

作　　者：潘俊[1] 吉姆•哈迪 张爱华[1] 曾令文[1] PAN Jun;HARDIE Jim;ZHANG Aihua;ZENG Lingwen(Urban and Rural Mine Research Institute,Changzhou University,Changzhou 213164)

机构地区：[1]常州大学城乡矿山研究院,常州213164

出　　处：《食品工业》2020年第11期185-189,共5页The Food Industry

摘　　要：以新鲜酿造的柿子酒为试验对象,研究了自然冷处理澄清、皂土澄清、土豆蛋白澄清、壳聚糖澄清、POLYMUST澄清、陶瓷膜澄清对柿子酒澄清效果和理化成分的影响。试验结果表明,陶瓷膜澄清比其他五种方法更加优异,在陶瓷膜的操作压差0.3 MPa、操作温度15℃、膜面流速2 m/s的最佳操作条件下,柿子果酒的透光率高达95.7%,感官评分达92分,理化成分只有总酚、蛋白质含量变化明显,酒体澄清透明。The effects of natural cold treatment clarification,bentonite clarification,potato protein clarification,chitosan clarification,POLYMUST clarification and ceramic membrane clarification on the clarification effect and physicochemical components of persimmon wine were studied.The test results showed that the ceramic film clarification was more excellent than the other five methods.Under the optimal operating conditions of the ceramic film operating pressure difference of 0.3 MPa,the operating temperature of 15℃,and the film surface velocity of 2 m/s,the transmittance of persimmon fruit wine was up to 95.7%,and sensory score was 92 points.At the aspect of physical and chemical components,only total phenol and protein content change significantly,and the body was clear and transparent.

关 键 词：柿子果酒 澄清 透光率 陶瓷膜 

分 类 号：TS262.7[轻工技术与工程—发酵工程]