几种澄清剂对腰果梨酒品质的影响.PDFVIP

※基础研究 食品科学 2009, Vol. 30, No. 21 21 1 1 1 1 1 , 2 , 谭 勇 ，刘四新 ，柏玉娜 ，康丽茹 ，李从发 * (1. 海南大学食品学院，海南海口 570228 ；2. 中国热带农业科学院，海南儋州 571737) 利用壳聚糖、皂土、明胶、硅藻土4 种澄清剂对腰果梨酒进行澄清处理，然后将澄清效果较好的壳聚 糖与皂土以不同比例混合对腰果梨酒进行澄清处理。通过感官评价、测定透光率及理化成分的变化对澄清效果进行 考察。结果表明：4 种澄清剂单独使用时，以0.17g/100ml 壳聚糖处理澄清效果最好，酒的透光率可达94% 以上， 酒色变浅；将0.1g/100ml 皂土与0.05g/100ml 壳聚糖混合处理时，酒液澄清透明，透光率达95% 以上，且对酒的 理化成分和风味无明显的影响。 腰果梨酒；澄清；壳聚糖；皂土 Effects of Clarifying Agents on Cashew Perry Wine 1 1 1 1 1,2, TAN Yong ，LIU Si-xin ，BAI Yu-na ，KANG Li-ru ，LI Cong-fa * (1. College of Food Science and Technology, Hainan University, Haikou 570228, China； 2. Chinese Academy of Tropical Agricultural Sciences, Danzhou 571737, China) Abstract：Cashew perry wine was treated by individual or combined use of different clarifying agents such as chitosan, bentonite, gelatin and diatomite. The clarification effects were evaluated based on the analyses of relationship between amount of added clarifying agents and optical transmittance of cashew perry wine and changes in sensory attributes and chemical compositions. Results indicated that the best effect on optical transmittance up to 94% was observed in cashew perry wine treated with chitosan at the concentration of 0.17 g/100 ml. However, the combined treatment with 0.1 g/100 ml bentonite and 0.05 g/100 ml chitosan could result in enhanced clarification effects with optical transmittance up to 95%, excellent retention of physio- chemical properties and no obvious influence on flavor components in cashew perry wine. Key words ：cashew perry wine ；clarification ；chitosan ；bentonite 中图分类号：TS26