寿眉陈皮白茶酒澄清工艺优化
Optimization of clarification technology of Shoumei Chenpi white tea wine
刘清 1徐小泷 1代芹燕 1张淼1
作者信息
- 1. 四川旅游学院 食品学院,四川成都 610100
- 折叠
摘要
选用壳聚糖、皂土、明胶、聚乙烯吡咯烷酮(PVPP)、单宁和硅藻土六种澄清剂对寿眉陈皮白茶酒进行澄清试验,考察其对寿眉陈皮白茶酒的澄清效果.以透光率和感官评分作为评价指标,采用单因素试验结合正交试验对澄清剂的种类和澄清条件进行优化.结果表明,皂土和壳聚糖具有较好的澄清效果,在皂土-壳聚糖的质量比为1∶1,添加量为0.6g/L,澄清温度为30℃,澄清时间为21 h的条件下,寿眉陈皮白茶酒的澄清效果最佳,其透光率为93.8％,总酸含量为4.1 g/L,酒精度为6.2％vol,感官评分为94分,表明该澄清工艺可行.
Abstract
Using chitosan,bentonite,gelatin,polyvinylpyrrolidone(PVPP),tannin and diatomite as clarifying agents,Shoumei Chenpi white tea wine was clarified,and the clarification effect was investigated.Using transmittance and sensory score as evaluation indicators,the types of clarifiers and clarification conditions were optimized by using single factor experiments and orthogonal experiments.The results showed that bentonite and chitosan had the optimal clarification effect,and the optimal clarification process was bentonite-chitosan mass ratio 1∶1,addition 0.6 g/L,clarification tempera-ture 30 ℃,and time 21 h.Under the optimal conditions,the transmittance of the Shoumei Chenpi white tea wine was 93.8％,total acid content was 4.1 g/L,alcohol content was 6.2％vol,and sensory score was 94,indicating that the clarification process was feasible.
关键词
寿眉陈皮白茶酒/澄清剂/透光率/理化性质Key words
Shoumei Chenpi white tea wine/clarification agent/transmittance/physicochemical property引用本文复制引用
基金项目
四川省大学生创新创业科研项目(202211552037)
出版年
2024
NETL
NSTL
万方数据