中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 小麦蛋白对樱桃酒的澄清效果 食品科学 2018 (3) 104-109
Position: Home > Articles > Wheat Protein Fining of Cherry Wine FOOD SCIENCE 2018 (3) 104-109

小麦蛋白对樱桃酒的澄清效果

作  者：
李娟娟;张丽珍;吕国涛;赵宇瑛;张劲松;王楚;牛宇
单  位：
山西大学生物技术研究所;山西大学生命科学学院;山西省农业科学院农业资源与经济研究所
关键词：
小麦蛋白;澄清剂;樱桃酒;致浊成因;澄清
摘  要：
以制备的小麦澄清蛋白处理樱桃酒,通过测定澄清前、后理化性质和稳定性的变化来分析小麦澄清蛋白对樱桃酒的澄清效果。结果表明:用50 mg/L的小麦澄清蛋白处理樱桃酒后,其浊度与澄清前相比降低了71.64%;总酚质量浓度和黄酮质量浓度与澄清前相比差异不显著(P>0.05);酒精体积分数、p H值、色价值、花色苷质量浓度、总糖质量分数和总酸质量浓度与澄清前相比变化不大。与明胶、聚乙烯吡咯烷酮、羧甲基纤维素钠相比,经小麦澄清蛋白处理的樱桃酒先于其他3种澄清剂在139 h时达到最低浊度2.07 NTU并保持不变。用明胶作澄清剂,樱桃酒中总酚减少量最多,减少35.37 mg/L;用聚乙烯吡咯烷酮作澄清剂,色价值降低最高,降低0.30;用羧甲基纤维素钠作澄清剂,花色苷减少量最多,减少0.49 mg/L。小麦澄清蛋白处理樱桃酒的最佳条件为:小麦蛋白用量50 mg/L、搅拌速率800 r/min、搅拌时间120 min。小麦澄清蛋白具有澄清效果好、澄清速率快、安全无毒、成本低等优点,对樱桃酒的工业生产和延长货架期具有重要意义。
译  名：
Wheat Protein Fining of Cherry Wine
作  者：
LI Juanjuan;ZHANG Lizhen;Lü Guotao;ZHAO Yuying;ZHANG Jinsong;WANG Chu;NIU Yu;College of Life Science, Shanxi University;Institute of Biotechnology, Shanxi University;Institute of Agricultural Resources and Economy, Shanxi Academy of Agricultural Sciences;
关键词：
wheat protein;;clarifying agent;;cherry wine;;cause of turbidity;;fining
摘  要：
Gliadin-free wheat protein isolate(GFWPI) was prepared from wheat flour and its efficacy in fining cherry wine was analyzed by measuring changes in physical and chemical properties and stability before and after clarification. The results indicated that the turbidity of fined cherry wine treated with 50 mg/L GFWPI was significantly declined by 71.64%when compared with unfined cherry wine. On the other hand, the contents of total phenols and flavonoids in cherry wine did not obviously differ between the two samples(P > 0.05). GFWPI provided the minimum turbidity of 2.07 NTU at 139 h prior to other three clarifying agents such as gelatin, polyvinylpyrrolidone and carboxymethyl cellulose, which remained stable later. The maximum reduction of total phenols of 35.37 mg/L was obtained by gelatin treatment. PVPP treatment resulted in the maximum loss of color value of 0.30. The maximum reduction of total phenols of 0.49 mg/L was observed for anthocyanins-treated wine. The optimal fining conditions with GFWPI were determined as GFWPI concentration of 50 mg/L, stirring rate of 800 r/min, and stirring time of 120 min. GFWPI had the advantages of good efficiency, high clarification rate, safety without toxicity and low cost. In conclusion, it is of great significance for the industrial production and shelf life prolongation cherry wine.

相似文章

导出引用
计量
文章访问数: 15
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46