摘要
山楂利口酒是一种新型的山楂酒精饮料,为提高山楂利口酒澄清度及稳定性,采用3种澄清剂(壳聚糖、皂土、明胶)对山楂利口酒进行下胶稳定试验。先选取时间梯度12,24,36,48,60 h,质量浓度梯度为0.1,0.2,0.3,0.4,0.5,0.6,0.7,0.8 g/L。以透光率、吸光值、总酚、黄酮的量来进行衡量比较,选出最佳的山楂利口酒澄清剂。结果表明,壳聚糖为最佳澄清剂,最佳澄清时间48 h,质量浓度0.5 g/L,此时透光率达到最大,为95.5%,吸光度0.02。澄清后的山楂利口酒澄清透明、酒体丰满,有浓郁的山楂气味。
Hawthorn liqueur is a new kind of hawthorn alcoholic beverage. In order to improve the clarity and stability of Hawthorn liqueur, three kinds of clarifying agents chitosan, bentonite and gelatin were used to test the stability of hawthorn liqueurI. The time gradient 12,2 4,3 6,4 8,60 h were selected,and the concentration gradients 0 .1,0 .2,0 .3,0 .4,0 .5, 0.6,0.7,0.8 g/l. Using the light transmittance, absorbance, total phenol, flavonoids to select the best hawthorn liquer clar-ifier. The results showed that chitosan was the best clarifier, best time for clarification 4 h, the concentraion 0.5 g/L. The transmittance 95.5% and absorbance value 0.02. The clarified wine was transparent, full-bodied and had a strong smell of hawthorn.
作者
孟军
张建才
邹静
吴桐桐
MENG Jun;ZHANG Jiancai;ZOU Jing;WU Tongtong(College of Food Science and Technology, Hebei Normal University of Science and Technology,Qinhuangdao, Hebei 066000, Chin)
出处
《农产品加工》
2018年第2期31-33,38,共4页
Farm Products Processing
基金
秦皇岛市科技支撑计划项目"新型水果利口酒系列产品开发研究"(201601B040)
河北省科技计划项目"新型果酒酿造技术开发与应用"(17227118D)
关键词
山楂利口酒
壳聚糖
明胶
皂土
澄清
hawthorn liquer
chitosan
gelatin
bentonite
clarity
