摘要
为提高桑葚米酒的澄清度,实验选取皂土、壳聚糖、明胶为澄清剂,考察了不同澄清剂对桑葚米酒澄清效果的影响,结果发现皂土和壳聚糖的澄清效果较好。因此采用皂土-壳聚糖作为复合澄清剂对桑葚米酒进行澄清处理,通过单因素和响应面实验优化了澄清工艺,得到最佳澄清工艺参数为:皂土-壳聚糖配比为1∶2.6、水浴温度39℃、澄清时间41 min,此条件下桑葚米酒的透光率达到95.6%;利用GC-MS对澄清前后桑葚米酒中挥发性香气物质进行分析,结果表明,澄清处理后香气物质的种类(38种)较澄清前(49种)减少了11种,主要为烃类及苯醌等杂质,澄清后米酒中酯类和醇类物质的相对含量分别提高了7.44%和3.63%。澄清后米酒的香气组成更加协调,香气也更加浓郁厚重。
In order to improve the clarity of mulberry rice wine,bentonite,chitosan and gelatin were selected as clarifiers to investigate the effects of different clarifiers on the clarification effect of mulberry rice wine.The results showed that bentonite and chitosan possessed better clarification effect.Therefore,the mulberry rice wine was clarified with Bentonite-chitosan as a composite clarifier.The clarification process was optimized by single factor and response surface experiment,and the optimum clarification process parameters were obtained.The ratio of bentonite to chitosan was 1∶2.6,the temperature of water bath was 39℃,and the clarification time was 41 min.Under these conditions,the transmittance of mulberry rice wine reached 95.6%.The volatile aroma compounds in mulberry rice wine before and after clarification were analyzed by GC-MS.The results showed that there were 11 kinds of aromatic substances(38 kinds)disappeared after clarification compared with those before clarification(49 kinds).The 11 kinds of aromatic substances were mainly hydrocarbons and benzoquinones.After clarification,the relative contents of esters and alcohols in rice wine increased by 7.44%and 3.63%,respectively.The aroma composition of rice wine is more harmonious and the aroma is more intense.
作者
姚远
陶玉贵
葛飞
朱龙宝
YAO Yuan;TAO Yugui;GE Fei;ZHU Longbao(College of Biological and Chemical Engineering,Anhui Polytechnic University,Wuhu 241000,China)
出处
《安徽工程大学学报》
CAS
2019年第4期30-37,50,共9页
Journal of Anhui Polytechnic University
基金
安徽省科技重大专项基金资助项目(KZ00218051)
关键词
桑葚米酒
复合澄清剂
澄清工艺
响应面优化
香气分析
mulberry rice wine
compound clarifier
Clarification process
response surface methodology optimization
aroma analysis
