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| 桑葚酒澄清工艺的研究 | |
| 引用本文： | 史清龙,樊明涛,马兆瑞,宋永相.桑葚酒澄清工艺的研究[J].西北农业学报,2005,14(6):178-181. |
| 作者姓名： | 史清龙 樊明涛 马兆瑞 宋永相 |
| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 2. 杨凌职业技术学院,陕西,杨凌,712100 3. 河南农业大学,河南,郑州,450002 |
| 基金项目： | 陕西省农业科技开发基金资助项目[2003K03-G4] |
| 摘 要： | 澄清是桑葚酒生产中的重要工序之一,利用蛋清(OVO)、果胶酶(EX-V)、皂土(BGR)、聚乙烯聚吡咯烷酮(PVPP)4种澄清剂及其组合对桑葚原酒进行了澄清试验,并对处理后桑葚酒的透光率、pH值、残糖量等指标进行了测定,比较了澄清效果.结果表明,PVPP是较为理想的澄清剂;同时也对PVPP澄清桑葚酒的工艺条件进行了研究,发现PVPP的用量、原酒的pH、温度和澄清时间对澄清效果有较大的影响. |
| 关 键 词： | 桑葚酒 澄清 蛋清(OVO) 果胶酶(EX-V) 皂土(BGR) 聚乙烯聚吡咯烷酮 |
| 文章编号： | 1004-1389(2005)06-0178-04 |
| 收稿时间： | 2005/5/13 0:00:00 |
| 修稿时间： | 2005年5月13日 |
Study on Process of Clarification in Mulberry Wine-brewing |
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| SHI Qing-long,FAN Ming-tao,MA Zhao-rui and SONG Yong-xiang.Study on Process of Clarification in Mulberry Wine-brewing[J].Acta Agriculturae Boreali-occidentalis Sinica,2005,14(6):178-181. | |
| Authors: | SHI Qing-long FAN Ming-tao MA Zhao-rui and SONG Yong-xiang |
| Institution: | College of Food Science and Engineering, Norlhwesl A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Norlhwesl A & F University, Yangling Shaanxi 712100, China;Yang ling Vocational Technology College. Yangling Shaanxi 712100, China;Henan Agriculture University, Zhengzhou Henan 450002, China |
| Abstract: | Clarification in mulberry wine-brewing is one of the most important technologies, clarified effects which were treated by egg white-OVO, pectinase (EX-V ), bentonite (BGR ), PVPP (Polyvinylpolypyrrolidone) and their associations were studied in this paper. Transparence, pH and residual sugar were measured. The results showed that PVPP is the best clarification agent. Using conditions of PVPP were also studied, the results were that amount of PVPP, pH, temperature and time of clarification had an important impact on the effect. |
| Keywords: | Mulberry wine Clarification Egg white (OVO) Pectinase(EX-V) Bentonite(BGR) PVPP |
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