发酵型枸杞酒澄清技术研究  

Study on the Technology for Clarification of Chinese wolf berry wine

作　　者：陆晓滨[1] 赵祥忠[1] 刘庆军[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250100

出　　处：《酿酒》2003年第5期79-81,共3页Liquor Making

摘　　要：针对枸杞酒本身的特有成分,研究了果胶酶酶解、果胶酶与明胶复合处理、壳聚糖澄清三种方法对发酵型枸杞红酒的澄清效果。试验结果表明,采用壳聚糖的澄清效果最为理想,其澄清速度快,用量少,生产成本低。产品在贮藏期间稳定,风味好。Thinking of the inherent characteristic of the wolf berry wine,the clarifying efficiency of three kinds of methods to the wolf berry wine,such as pectinase,gelatin and chitosan were studied.The result showed that,using chitosan had the best efficiency,its speed of clarifying was the highest and its dosage needed was the lest,so it has the lowest cost, Otherwise,the product could keep stabilization duaring all the period of deposition,and keep its well taste.

关 键 词：枸杞酒 澄清技术 果胶酶 壳聚糖 明胶 澄清效果 稳定性 

分 类 号：TS262.91[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]