| 发酵型茶酒澄清剂的筛选 |
| |
| 引用本文： | 邱新平,李立祥,倪媛,余红军,徐瑞瑞,蒋其忠. 发酵型茶酒澄清剂的筛选[J]. 茶叶科学, 2011, 31(6): 537-545. DOI: 10.13305/j.cnki.jts.2011.06.010 |
| |
| 作者姓名： | 邱新平 李立祥 倪媛 余红军 徐瑞瑞 蒋其忠 |
| |
| 作者单位： | 安徽农业大学农业部茶及药用植物安全生产重点实验室,安徽合肥,230036;安徽农业大学农业部茶及药用植物安全生产重点实验室,安徽合肥,230036;安徽农业大学农业部茶及药用植物安全生产重点实验室,安徽合肥,230036;安徽农业大学农业部茶及药用植物安全生产重点实验室,安徽合肥,230036;安徽农业大学农业部茶及药用植物安全生产重点实验室,安徽合肥,230036;安徽农业大学农业部茶及药用植物安全生产重点实验室,安徽合肥,230036 |
| |
| 基金项目： | 安徽省高等学校“十五”优秀人才计划项目资助([安徽省教育厅教秘人200579号]) |
| |
| 摘 要： | 用皂土、明胶、壳聚糖、干酪素、硅藻土、PVPP（聚乙烯聚吡咯烷酮）等6种澄清剂对发酵型茶酒进行后期澄清处理,测定澄清后茶酒的透光率、色度、酒精度、残糖、总酚、酸度等指标。结果表明：皂土最适添加量为0.6g/L;明胶最适添加量为0.2g/L;硅藻土最适添加量1.0g/L;壳聚糖最适添加量为2%壳聚糖溶液0.2g/L;干酪素最适添加量为0.4g/L;PVPP不适合做茶酒澄清剂。壳聚糖为最佳澄清剂。
|
| 关 键 词： | 茶酒 澄清剂 澄清 皂土 明胶 壳聚糖 干酪素 硅藻土 PVPP |
| 收稿时间： | 2011-04-01 |
Selection of Clarifiers of Fermented Tea Wine |
| |
| QIU Xin-ping,LI Li-xiang,NI Yuan,XU Rui-rui,JIANG Qi-zhong. Selection of Clarifiers of Fermented Tea Wine[J]. Journal of Tea Science, 2011, 31(6): 537-545. DOI: 10.13305/j.cnki.jts.2011.06.010 |
| |
| Authors: | QIU Xin-ping LI Li-xiang NI Yuan XU Rui-rui JIANG Qi-zhong |
| |
| Affiliation: | Key Laboratory of Tea & Medicinal Plants and Product Safety, Ministry Of Agriculture, Anhui Agricultural University, Hefei 230036, China |
| |
| Abstract: | Six clarifiers including bentonite,gelatine,chitosan,casein,diatomite and PVPP were applied separately in the clarifying treatment of fermented tea wine and their effects were evaluated through the determination of the light transmittance,absorbency value,alcoholicity,residual sugar,polyphenol compound and acidity of the fermented tea wine.Results indicated that the optimum addition quantity of bentonite,gelatine,chitosan,casein and diatomite were 0.6 g/L,0.2 g/L,1.0 g/L,0.2 g/L and 0.4 g/L,and PVPP was not suitable as clarifier of tea wine.And chitosan was the best clarifier for the tea wine. |
| |
| Keywords: | tea wine clarifer clarification bentonite gelatin chitosan casein diatomite polyvinyl ploypyrrolidone(PVPP) |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《茶叶科学》浏览原始摘要信息 |
|
点击此处可从《茶叶科学》下载全文 |
|
