山楂利口酒最佳澄清工艺研究

Jun MENG,Jiancai ZHANG,Jing ZOU, Tongtong WU

Academic Periodical of Farm Products Processing（2018）

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Abstract

山楂利口酒是一种新型的山楂酒精饮料,为提高山楂利口酒澄清度及稳定性,采用3种澄清剂(壳聚糖、皂土、明胶)对山楂利口酒进行下胶稳定试验.先选取时间梯度12,24,36,48,60h,质量浓度梯度为0.1,0.2,0.3,0.4,0.5,0.6,0.7,0.8g/L.以透光率、吸光值、总酚、黄酮的量来进行衡量比较,选出最佳的山楂利口酒澄清剂.结果表明,壳聚糖为最佳澄清剂,最佳澄清时间48h,质量浓度0.5g/L,此时透光率达到最大,为95.5％,吸光度0.02.澄清后的山楂利口酒澄清透明、酒体丰满,有浓郁的山楂气味.

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