不同澄清剂对罗汉果保健酒澄清效果的影响

目的]选择适合罗汉果保健酒澄清的澄清剂。方法]以不同浓度的蛋清、明胶、酪蛋白为单一澄清剂，明胶＋单宁、蛋清＋交联聚乙烯比咯烷酮（PVPP）为复合澄清剂，研究各澄清剂对罗汉果保健酒的色度、透光度和酒脚高度的影响。结果]130mg／L的明胶、100mg／L的蛋清、250mg／L的酪蛋白、（100＋80）mg／L的明胶＋单宁、（60＋75）mg／L的蛋清＋PVPP的澄清效果较好。其中，澄清效果大小依次为蛋清＋PVPP〉酪蛋白〉明胶＋单宁〉明胶〉蛋清。结论]该研究为罗汉果保健酒的开发和利用提供了参考。

Effect of Different Clarifying Agent on Clarification Effects of Health Wine of Siraitia grosvenorii

Objective] The aim was to select suited clarifying agent for health wine of S.grosvenorii.Method] Using different concentrations of egg white,gelatin and casein as single clarify agent,and gelatin-tannin,egg white-PVPP as composite clarify agent,the effects of each clarifying agent on chroma,transparency and the height of wine lees were studied.Result] The clarifying effects of 130 mg/L of gelatin,100 mg/L egg white,250 mg/L of casein,(100 + 80) mg/L of gelatin + tannin,(60+75) mg/L egg white + PVPP were better,hereinto,the clarifying effects were in turn: the egg white + PVPP > casein > gelatin + tannin > gelatin > egg white.Conclusion] The study provided references for the development and utilization of health wine of S.grosvenorii.