杨梅露酒澄清工艺及其品质研究.docVIP

杨梅露酒澄清工艺及其品质研究 夏其乐 陈剑兵 郜海燕 邢建荣 方堃 浙江省农业科学院食品科学研究所农业部果品产后处理重点实验室浙江省果蔬保鲜与加工技术研究重点实验室 浙江省健康智慧厨房系统集成重点实验室 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 为了减少杨梅露酒贮藏期沉淀和浑浊的产生, 提高其品质, 以荸荠种杨梅露酒为原料, 研究不同浓度的明胶、PVPP、壳聚糖、明胶-单宁、壳聚糖-黄原胶对杨梅露酒的澄清度和色差值的影响, 以及澄清前、后主要理化指标的变化、产品的稳定性和贮藏3个月后的形态观察, 确定较佳的杨梅露酒澄清工艺。试验结果表明:所用单一澄清剂及其组合均有澄清作用, 可显著提高杨梅露酒的透光率, 其中明胶澄清组的透光率最高, 达97.42%, 其次是壳聚糖澄清组, 透光率为97.12%, 而明胶澄清的露酒贮藏3个月后产生少量沉淀;经PVPP澄清露酒的氧化稳定性和蛋白质稳定性皆为阳性, 总体稳定性较差;壳聚糖、壳聚糖-黄原胶两种澄清方法对露酒理化指标的影响相对较小, 壳聚糖-黄原胶复合澄清的露酒在贮藏3个月后有少许沉淀, 而壳聚糖澄清酒样几乎没有沉淀, 且色泽较原酒更红亮, 颜色柔和。综合考虑透光率、主要理化指标变化、稳定性试验以及3个月贮藏期后的产品形态, 确定杨梅露酒最优的澄清方法为在原酒中添加0.3 g/L的壳聚糖。 关键词： 杨梅露酒; 澄清; 工艺; 品质; 作者简介：夏其乐, 男, 1979年出生, 硕士, 副研究员 作者简介：郜海燕 E-mail:spsghy@163.com 收稿日期：2016-12-06 基金：国家公益性行业 (农业) 科研专项 (201303073) Studies on Clarification and the Quality of Bayberry Integrated Alcoholic Beverage Xia Qile Chen Jianbing Gao Haiyan Xing Jianrong Fang Kun Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruits and Vegetables Key Laboratory of Post-Harvest Handling of fruits, Ministry of Agriculture Postharvest and Processing Technology Research of Zhejiang Province; Abstract： In order to reduce the precipitation and turbidity of bayberry integrated alcoholic beverage in the period of storage, different concentrations of gelatin, PVPP, chitosan, gelatin-tannin and chitosan-xanthan were used to clarify the Biqi bayberry integrated alcoholic beverage. Based on the change of light transmittance, color value, and main physiochemical characteristics, the product stability and storage status after three months, the optimum clarification technics of integrated alcoholic beverage was determined. The results showed that the clarifying agents can effectively play the role of clarification, significantly increased the light transmittance of integrated alcoholic beverage, the sample treated by gelatin has the highest light transmittance of 97.42%, followed by the sample treated by chitosan