本文已被：浏览 1650次 下载 280次
投稿时间：2019-03-11
投稿时间：2019-03-11
中文摘要: 通过澄清剂及澄清条件选择，利用响应面优化枸杞果酒的澄清处理条件，并通过冷处理研究枸杞果酒的稳定性。结果表明：皂土为枸杞果酒最佳澄清剂；利用皂土下胶最佳条件为：皂土添加量0.6 g/L、澄清时间9 d、澄清温度20 ℃，在此条件下，枸杞果酒澄清度可达91.3%；在-4 ℃下处理10 d 可使枸杞果酒获得较好的稳定性，保持较高的澄清度；加热处理结合下胶处理，可使枸杞果酒获得较好的热稳定性；80 ℃杀菌20 min 可使枸杞果酒达到较好的微生物稳定性。
Abstract:Clarification conditions of wolf berry wine were optimized using response surface methodology based on the selection of clarifying agent and clarification conditions，and the stability of wolf berry wine was also studied through cold treatment in this research.Results showed that bentonite was selected as the best clarifying agent for clarification of wolf berry wine.The optimum conditions for clarification with bentonite were bentonite amount 0.6 g/L，clarification time 9 d and clarification temperature 20 ℃.Under such conditions，clarity of wolf berry wine reached to 91.3%.High stability and clarity were achieved when wolf berry wine was treated at-4 ℃for 10 d，high thermal stability was achieved after heat combined clarification treatments，and high microbial stability was achieved after sterilization at 80 ℃for 20 min.
文章编号：202004020 中图分类号： 文献标志码：
基金项目:青海省科技计划企业研究转化与产业化专项（2018-SFC11）
| 作者 | 单位 |
| 李亚辉，邹丹丹，梁颖，王英，周剑忠，蒲青 | 江苏省农业科学院农产品加工研究所，江苏南京210014；南京农业大学食品科学技术学院，江苏南京210095；江苏省农业科学院农产品安全与营养研究所，江苏南京210014；青海昆仑河枸杞有限公司，青海海西816102 |
引用文本：
津ICP备20000603号-1