不同澄清剂对枳椇果酒澄清效果  

The Clarification Effect of Different Clarifying Agents on Hovenia dulcis

作　　者：黄萧天 巴特 魏丕伟 王凌云 何发明 王江林 HUANG Xiaotian;ENKHBOLD Batzorig;WEI Piwei;WANG Lingyun;HE Faming;WANG Jianglin(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000)

机构地区：[1]四川轻化工大学,宜宾644000

出　　处：《食品工业》2021年第12期280-286,共7页The Food Industry

摘　　要：为探究枳椇果酒最佳澄清工艺及其稳定性,以明胶、皂土、壳聚糖、硅藻土、果胶酶5种澄清剂分别对枳椇果酒进行澄清处理,以透光率和黄酮质量浓度为指标,确定最佳澄清时间,并筛选3种效果最佳的澄清剂进行复合。通过正交试验确定复合澄清剂的最佳配比,并验证其稳定性。单因素试验结果表明,最佳澄清时间为2 d,复合澄清剂的最佳配比为皂土6 g/L,硅藻土0.1 g/L,壳聚糖的质量浓度0.4 g/L。该条件下透光率达到92.6%,黄酮质量浓度达到1.13 mg/L。此工艺处理后的枳椇果酒的稳定性良好,储存过程中不会产生蛋白质破败、铜破败、铁破败等,可长期稳定储存。In order to explore the best clarification process and stability of Hovenia dulcis fruit wine,gelatin,bentonite,chitosan,diatomite and pectinase were used to clarify Hovenia dulcis fruit wine respectively.The best clarification time was determined by light transmittance and flavone content,and three kinds of clarifiers with the best effect were selected for compound treatment.The optimum ratio of compound clarifier was determined by orthogonal test,and its stability was verified.The results of single factor test showed that the best clarification time was 2 d,and the best ratio of composite clarifier was that bentonite 6 g/L,diatomite 0.1 g/L,chitosan 0.4 g/L.Under this condition,the light transmittance was 92.6%,and the content of flavonoids was 1.13 mg/mL.The stability of Hovenia dulcis fruit wine treated by this technology was good,and there would be no protein,copper,iron,etc.during storage,so it could be stored stably for a long time.

关 键 词：枳椇果酒 复合澄清剂 澄清 正交试验 稳定性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]