寿眉陈皮白茶酒澄清工艺优化  

Optimization of clarification technology of Shoumei Chenpi white tea wine

作　　者：刘清 徐小泷 代芹燕 张淼 LIU Qing;XU Xiaoshuang;DAI Qinyan;ZHANG Miao(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《中国酿造》2024年第8期255-261,共7页China Brewing

基　　金：四川省大学生创新创业科研项目(202211552037)。

摘　　要：选用壳聚糖、皂土、明胶、聚乙烯吡咯烷酮(PVPP)、单宁和硅藻土六种澄清剂对寿眉陈皮白茶酒进行澄清试验,考察其对寿眉陈皮白茶酒的澄清效果。以透光率和感官评分作为评价指标,采用单因素试验结合正交试验对澄清剂的种类和澄清条件进行优化。结果表明,皂土和壳聚糖具有较好的澄清效果,在皂土-壳聚糖的质量比为1∶1,添加量为0.6 g/L,澄清温度为30℃,澄清时间为21 h的条件下,寿眉陈皮白茶酒的澄清效果最佳,其透光率为93.8%,总酸含量为4.1 g/L,酒精度为6.2%vol,感官评分为94分,表明该澄清工艺可行。Using chitosan,bentonite,gelatin,polyvinylpyrrolidone(PVPP),tannin and diatomite as clarifying agents,Shoumei Chenpi white tea wine was clarified,and the clarification effect was investigated.Using transmittance and sensory score as evaluation indicators,the types of clarifiers and clarification conditions were optimized by using single factor experiments and orthogonal experiments.The results showed that bentonite and chitosan had the optimal clarification effect,and the optimal clarification process was bentonite-chitosan mass ratio 1∶1,addition 0.6 g/L,clarification temperature 30℃,and time 21 h.Under the optimal conditions,the transmittance of the Shoumei Chenpi white tea wine was 93.8%,total acid content was 4.1 g/L,alcohol content was 6.2%vol,and sensory score was 94,indicating that the clarification process was feasible.

关 键 词：寿眉陈皮白茶酒 澄清剂 透光率 理化性质 

分 类 号：TS261.2[轻工技术与工程—发酵工程]