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1、杨梅露酒澄清工艺及其品质研究夏其乐陈剑兵制海燕邢建荣方塑浙江省农业科学院食品科学研究所农业部果品产后处理重点实验室浙江省果蔬保鲜与加工技术研究重点实验室摘要:为了减少杨梅露酒贮藏期沉淀和浑浊的产生,提高其品质,以苧弄种杨梅露酒为原料,研究不同浓度的明胶、PVPP、壳聚糖、明胶-单宁、壳聚糖-黄原胶对杨梅露酒的澄清度和色差值的影响,以及澄清前、后主要理化指标的变化、产品的稳定性和贮藏3个月后的形态观察,确定较佳的杨梅露酒澄清工艺。试验结果表明:所用单一澄清剂及其组合均有澄清作用,可显著提高杨梅露酒的透光率,其中明胶澄清组的透光率最高,达97.42%,其次是壳聚糖澄清组,透光率为97.12
2、%,而明胶澄清的露酒贮藏3个月后产牛少量沉淀;经PVPP澄清露酒的氧化稳定性和蛋白质稳定性皆为阳性,总体稳定性较差;壳聚糖、壳聚糖-黄原胶两种澄清方法对露酒理化指标的影响相对较小,売聚糖-黄原胶复合澄清的露酒在贮藏3个月后有少许沉淀,而壳聚糖澄清酒样几乎没有沉淀,且色泽较原酒更红亮,颜色柔和。综合考虑透光率、主要理化指标变化、稳定性试骑以及3个月贮藏期后的产品形态,确定杨梅露酒最优的澄清方法为在原酒中添加0.3g/L的壳聚糖。关键词:杨梅露酒;澄清;工艺;品质;作者简介:夏其乐,男,1979年出生,硕士,副研究员作者简介:部海燕E-mai1:spsghy@163.com收稿日期:201
3、6-12-06基金:国家公益性行业(农业)科研专项(201303073)StudiesonClarificationandtheQualityofBayberryIntegratedAlcoholicBeverageXiaQ订eChenJianbingGaoHoiyanXingJianrongFangKunInstituteofFoodScience,ZhejiangAcademyofAgriculturalSciences,KeyLaboratoryofFruitsandVegetablesKeyLaboratoryofPost-HarvestHandlingoffruits,Min
4、istryofAgriculturePostharvestandProcessingTechnologyResearchofZhejiangProvince;Abstract:TnordertoreducetheprecipitationandturbidityofbayberryIntegratedalcoholicbeverageintheperiodofstorage,differentconcentrationsofgelatin,PVPP,chitosan,gelatin-tanninandchitosan-xanthanwereusedtoclarifytheBiqibay
5、berryintegratedalcoholicbeverage.Basedonthechangeoflighttransmittance,colorvalue,andmainphysiochemicalcharacteristics,theproductstabilityandstoragestatusafterthreemonths,theoptimumclarificationtechnicsofintegratedalcoholicbeveragewasdetermined.Theresultsshowedthattheclarifyingagentscaneffectivel
6、yplaytheroleofclarification,significantlyincreasedthelighttransmittanceofintegratedalcoholicbeverage,thesampletreatedbygelatinhasthehighest1ighttransmittaneeof97.42%,followedbythesampletreatedbychitosanwhichlighttransmittanceis97.12%.Theoxidativcstabilityandproteinstabilitywerepositiveintheinteg
7、ratedalcoholicbeverageclarifiedbyPVPP,whichmeansthatthecomprehensivestabilityispoor.Thechangeofmainphysiochemicalcharacteristicsofthesamplestreatedbychitosan,chitosan-xanthanwererelative1ightcomparetootherclarifyingagents,wh