酿酒科技
釀酒科技
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LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
5期
65-66,70
,共3页
刘洪林%田瑞华%万永青%樊兆阳%魏立杰
劉洪林%田瑞華%萬永青%樊兆暘%魏立傑
류홍림%전서화%만영청%번조양%위립걸
沙棘果%发酵醪液%澄清
沙棘果%髮酵醪液%澄清
사극과%발효료액%징청
seabuckthom berries%fermented mash%clarification
对明胶、硅藻土、壳聚糖、果胶酶和PVPP（聚乙烯聚吡咯烷酮）5种澄清剂对沙棘果发酵醪液的澄清效果进行比较。结果表明，从％T600看PVPP和壳聚糖均超过90％，且PVPP的澄清时间为2d，壳聚糖为3d；壳聚糖加入量为0．15g／L时，％T600为90．53％；PVPP加入量为O．3g／L时，％T600为93．47％，增大PVPP加入量，％T600提高不明显。
對明膠、硅藻土、殼聚糖、果膠酶和PVPP（聚乙烯聚吡咯烷酮）5種澄清劑對沙棘果髮酵醪液的澄清效果進行比較。結果錶明，從％T600看PVPP和殼聚糖均超過90％，且PVPP的澄清時間為2d，殼聚糖為3d；殼聚糖加入量為0．15g／L時，％T600為90．53％；PVPP加入量為O．3g／L時，％T600為93．47％，增大PVPP加入量，％T600提高不明顯。
대명효、규조토、각취당、과효매화PVPP（취을희취필각완동）5충징청제대사극과발효료액적징청효과진행비교。결과표명，종％T600간PVPP화각취당균초과90％，차PVPP적징청시간위2d，각취당위3d；각취당가입량위0．15g／L시，％T600위90．53％；PVPP가입량위O．3g／L시，％T600위93．47％，증대PVPP가입량，％T600제고불명현。
The clarification effects of seabuckthom beeries fermented mash by five kinds of clarifiers including gelatin, diatomite, chitosan, pecti- nase and PVPP were compared. The results showed that % T600was above 90 % for both PVPP and chitosan, PVPP clarifying time was 2 d and chitosan 3 d, % T600was 90.53 % as the addition level ofchitosan was 0.15 g/L, % T600was 93.47 % as the addition level of PVPP was 0.3 g/L, and the increase of the addition level of PVPP had no significant effects on the increase of% T600.
