摘要
主要研究明胶对3个桑椹酒品种的澄清效果。结果表明,桑特优2号的最佳澄清工艺是明胶添加量为1.4g/L、温度为10℃、pH3.6、澄清时间为24h,透光率达85.2%;桂桑优12的最佳澄清工艺是明胶添加量为2g/L、温度为10℃、pH3.6、澄清时间为24h,透光率达85%;果大10的最佳澄清工艺是明胶添加量为2.6g/L、温度为10℃、pH3.6、澄清时间为24h,透光率达83.8%。明胶澄清前后桑椹酒在总糖、总酸、酒度等理化指标均无显著变化。
This paper studies the glutin to clarify the effect of three varieties of mulberry wine. The results showed that, the optimal clarification parameters of sant and NO.2 mulberry were glutin 1.4 g/ L, temperature 10 ~：, pH3.6, clarification time 24 h, the light transmittance up to 85.2%; the optimal clarification parameters of Guisang you 12 were glutin 2 g/L, temperature 10 ℃, pH3.6, clarification time 24 h, the light transmittance up to 85%; the optimal clarification parameters of dashi mulberry were glutin 2.6 g/L, temperature 10 ℃, pH3.6, clarification time 24 h, the light transmittance up to 83.8%. The mulberry wine before and after the glutin to clarify the total sugar, total acid, alcohol, and other physical and chemical parameters were not significantly changed.
出处
《食品科技》
CAS
北大核心
2013年第8期138-141,共4页
Food Science and Technology
关键词
明胶
桑椹酒
澄清
glutin
mulberry wine
clarification
