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刊物期号: 201806

复合澄清剂对山茱萸酒澄清效果研究(30)

作者: 姚瑞祺,王 锋

地址:杨凌职业技术学院,陕西 杨凌 邮编:712100
摘要 利用皂土和壳聚糖对山茱萸酒澄清效果进行研究。以透光率为评价指标,采用单因素实验和正交试验设计的方法,探讨复合澄清剂配比、水浴温度和添加量对山茱萸酒澄清效果的影响。结果显示,影响山茱萸酒澄清效果的因素主次顺序为水浴温度>皂土-壳聚糖配比>添加量,各因素均为非常显著,最佳工艺条件为水浴温度40 ℃,皂土-壳聚糖配比1∶1,添加量0.6 g/L;山茱萸酒的稳定性和感官分值均明显增强。
关键词 山茱萸酒; 复合澄清剂; 透光率
中图分类号: TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)06-0030-04

英文标题: Clarifying Effects of Compound Clarifying Agents on Cornel Dogwood Wine

英文作者: YAO Ruiqi and WANG Feng

英文地址: Yangling Vocational & Technical College, Yangling, Shaanxi 712100, China

英文摘要 Bentonite and chitosan were used to clarify cornel dogwood wine. The clarifying effects were explored with light transmittance as the evaluation index through single factor test and orthogonal experiments. The results suggested that the factors influencing the clarifying effects ranked in decreasing sequence as bathing temperature > bentonite-chitosan ratio > adding level of clarifying agents. All the factors were significant and the best parameters were summed up as follows: bathing temperature at 40 ℃, bentonite-chitosan ratio was 1∶1, the adding amount was 0.6 g/L. The clarification could evidently enhance the stability and sensory scores of cornel dogwood wine.
英文关键词 cornel dogwood wine; compound clarifying agents; transmittance
      

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