摘要
目的抑制紫薯酒的褐变,提高果酒的品质。方法以紫薯1号为原料,研究紫薯酒加工过程中褐变抑制剂对果酒褐变的抑制效果。在单因素试验的基础上,通过L9（34）正交试验优化抗坏血酸、柠檬酸、蜂蜜和壳聚糖的最佳添加量。结果影响紫薯酒褐变度的因素依次为:柠檬酸添加量（B）>壳聚糖添加量（D）>抗坏血酸添加量（A）>蜂蜜添加量（C）,最佳褐变抑制剂条件为抗坏血酸添加量0.8%,柠檬酸添加量0.5%,蜂蜜添加量12%,壳聚糖添加量0.06%。结论发酵前添加一定剂量的褐变抑制剂有利于抑制紫薯酒的褐变现象。
ABSTRACT:Objective To inhibit the browning of purple potato wine in order to improve its quality. MethodsUsing purple potato 1 as raw material, the effects of inhibitors treatment on the purple sweet potato wine browning were investigated. Based on the single factor experiments, the optimum conditions of the amount of ascorbic acid, citric acid, bee honey and chitosan were optimized by orthogonal design L9(34). ResultsThe impact actors were as follows: the amount of citric acid(B)> the amount of chitosan(D)> the amount of ascorbic acid(A)> the amount of bee honey(C). The best combination for inhibiting browning of purple sweet potato wine were as follows: 0.8% ascorbic acid, 0.5% citric acid, 12% bee honey, and 0.06% chitosan.ConclusionAdding a dose of inhibitors before fermentation is beneficial to inhibit the browning of purple sweet potato wine.
出处
《食品安全质量检测学报》
CAS
2015年第12期4755-4761,共7页
Journal of Food Safety and Quality
基金
陕西省科技厅项目(2013GH712003)
辽宁省科技厅项目(2013205001)
陕西理工学院研究生创新项目(SLGYCX1523)~~
关键词
紫薯酒
褐变
抑制
purple sweet potato wine
browning
inhibition
