复合澄清剂对红树莓果酒的澄清效果研究.pdf

食品研究与开发
研发与工艺
2017年11月
Food Research And Development
第38卷第22期
127
DOI:10.3969issn.1005-6521.2017.22.026
复合澄清剂对红树莓果酒的澄清效果硏究
于润美,姜燕,张海悦,翟硕
(长春工业大学化学与生命科学学院,吉林长春130012)
摘要:以红树莓为原料发酵酿造红树莓果酒,并将売聚糖和皂土作为复合澄清剂,探究其澄清效果及稳定性。以红
树莓果酒透光卒为响应值,采用Box- Behnken中心组合试验和响应面分祈法,研究复合澄清剂比例、水浴温度和水浴
时间对红树莓果酒澄清效果的影响。结果表明复合澄清剂澄清红树莓果酒的最佳工艺参数为:壳聚糖和皂土的质量
比为3:1、水浴温度45℃、水浴时间35min,在此条件下红树莓果酒透光率为91.26%,与响应面预测值91.32%拟合
性较好,且酒体澄淸透明,酒香浓都,稳定性好
关键词:红树莓;果酒;売聚糖;皂土;澄清
Effect of Compound Clarifying Agents on the Clarification of Red Raspberry Wine
YU Run-mei, JIANG Yan, ZHANG Hai-yue, ZHAI Shuo
( College of Chemical and Life Science, Changchun University of Technology, Changchun 130012
Jilin. China)
Abstract: The study aimed to discuss the oplimum technology conditions for the clarification of red raspberry
wine with the chitosan and bentonite as the compound clarifying agents and its stability. With the light transmit
Lance rate of red raspberry wine as the response value, the effects of the ralio of compound clarifying agents, the
Lemperature of water bath and the time of water bath on the clarification of red raspberry wine were studied b
means of Box-behnken center combination test and response surface methodology. The results showed that the
optimum parameters of the compound clarifying agents of red raspberry wine, and the formula was as follows
compound clarifying agents'ratio 3: I, bath temperature 45 C, bath time 35 min. The light transmittance rale
was 91. 26% and the response surface fitted good predictive value of 91. 32 The clarified wine was luminous
red and transparent clear and had the features of rich nutrition, pure taste and good stability
Key words: red raspberry; fruit wine; chitosan; bentonite; clarification
树待乂称“覆盆子”,譜微科悬钩子属浆果植物,其稳定体系,使红树莓果酒在酿造过程中出现浑浊的现
性微温,味甘酸,肾经、归肝,具有补肝益肾、明目之功象,影响果酒的品质,需对红树莓果酒进行澄清处理
效叫。树你中含有丰宮的糖、有机酸、维生素C及活性常用的澄清剂有売聚糖、皂土、明胶等。売聚糖及其衍
成分如鞣花酸、树酮和黄等,具有抗氧化、降血脂、生物具有良好的絮凝、澄清作用,可使悬浮物迅速絮
抗癌、提高免疫力等作用。以红树莓为原料,经过破凝,自然沉淀,提高原液的得率;皂土是由天然膨润土
碎、发酵、陈酿等工艺酿造的果酒.可以促进血液循环精制而成的无机矿物凝胶,在酿酒和农业中用作稳定
和身体的新陈代谢,达到护肝、抗裏老的目的
剂、澄清剂等;明胶可以吸附某酒中的负电荷使其相
树莓果酒中含有大量单宇、有机酸、果胶质等成互聚集沉淀达到灒清的效果。目前,红树待果酒澄清
分,大多以胶体形式存在,属于高度分散的热力学不研究均采用单一澄清剂,对于复合澄清剂优化试验以
及澄清后稳定性研究较少。本试验利用单因素和响应
作者简介,于润美(19-).女ダ汉)、额土?究生.新究方向.人然产面优化试验确定最佳澄清方法,使澄清后的果酒透
物提取炇功能食品研究
明,稳定性强,为红树莓果酒产品开发利用提供理论
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