作　　者： ; ; ; (周晔）;

机构地区： 中南林业科技大学食品科学与工程学院

出　　处： 《中南林业科技大学学报》 2007年第3期106-108,共3页

摘　　要： 研究了壳聚糖对荔枝果酒的澄清作用,比较了荔枝果酒用壳聚糖处理前后的主要成分的变化.结果表明,经壳聚糖处理后可溶性固形物、酚类物质、可溶性蛋白质、果胶、酒精度、色度等均有不同程度的下降,透光率提高.当壳聚糖用量为0.6 g.L-1时对荔枝果酒的澄清效果最好,且具有很好的生物稳定性,说明壳聚糖是一种有效的荔枝果酒澄清剂. The clarification effect of chitosan on lizhi fruit-wine was studied in this paper. The main contents of lizhi fruit-wine before and after the treatment with chitosan were analyzed. The results show that the main contents of soluble solids, phenols, soluble proteins, pectins and alcohol, and the degree of color, were all reduced differently but the transparency of the wine was raised. The best clarification effect was reached when the concentration of chitosan was 0. 6 g/L. Chiston addition stabilizes the wine without affecting its nutritional properties. This shows that chitosan is a good lizhi fruit-wine clarifier.

关 键 词： 食品科学 壳聚糖 荔枝果酒 澄清

领　　域： [轻工技术与工程] [轻工技术与工程]