YE Chunmiao.Effects of Compound Clarifying Agents on Clarification of Nanguo Pear Wine[J].Northern Horticulture,2017,41(10):122-126.[doi:10.11937/bfyy.201710028]
复配澄清剂对南果梨酒澄清效果的影响
- Title:
- Effects of Compound Clarifying Agents on Clarification of Nanguo Pear Wine
- Keywords:
- Nanguo pear wine; clarifiers; clarity
- 文献标志码:
- A
- 摘要:
- 以壳聚糖、PVPP、皂土、凹凸棒土、明胶为澄清剂，采用单一澄清和复配澄清的方法，研究了南国梨酒的最佳澄清条件，以期获得最佳的南果梨酒澄清方法。结果表明：壳聚糖与PVPP的复配比例为2.5∶1，水浴温度为50 ℃，水浴时间为60 min，此条件下得到的南果梨酒的澄清度为90.5%，感官评分为94分，并且复配澄清剂对南果梨酒的理化指标影响不大。
- Abstract:
- Chitosan，PVPP，attapulgite，bentonite and gelatin were used as clarifying agents.The optimum conditions for the preparation of compound clarifier were investigated by means of single clarification and compound clarification，in order to obtain the best Nanguo pear wine clarification method.The results showed that the optimal conditions of chitosan and PVPP compound,2.5∶1 ratio，water bath temperature of 50 ℃，water bath time was 60 minutes.Under this condition，the Nanguo pear wine clarification degree was 90.5%，the sensory score was 94 points，and the effect of compound clarifying agents on physicochemical index of Nanguo pear wine was not obvious.
参考文献/References:
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备注/Memo
作者简介：叶春苗（1979-），女，硕士，讲师，现主要从事食品加工技术等研究工作。E-mail:chunmiao_ye882001@163.com.基金项目：辽宁省一般资助项目（L2014163）。