紫薯酒褐变抑制研究

Inhibition of browning of purple potato wine

中文关键词:  紫薯酒  褐变  抑制

英文关键词:purple sweet potato wine  browning  inhibition

中文摘要:

      目的 抑制紫薯酒的褐变, 提高果酒的品质。方法 以紫薯1号为原料, 研究紫薯酒加工过程中褐变抑制剂对果酒褐变的抑制效果。在单因素试验的基础上, 通过L9(34)正交试验优化抗坏血酸、柠檬酸、蜂蜜和壳聚糖的最佳添加量。结果 影响紫薯酒褐变度的因素依次为: 柠檬酸添加量(B)>壳聚糖添加量(D)>抗坏血酸添加量(A)>蜂蜜添加量(C), 最佳褐变抑制剂条件为抗坏血酸添加量0.8%, 柠檬酸添加量0.5%, 蜂蜜添加量12%, 壳聚糖添加量0.06%。结论 发酵前添加一定剂量的褐变抑制剂有利于抑制紫薯酒的褐变现象。

英文摘要:

      Objective To inhibit the browning of purple potato wine in order to improve its quality. Methods Using purple potato 1 as raw material, the effects of inhibitors treatment on the purple sweet potato wine browning were investigated. Based on the single factor experiments, the optimum conditions of the amount of ascorbic acid, citric acid, bee honey and chitosan were optimized by orthogonal design L9(34). Results The impact actors were as follows: the amount of citric acid(B)＞ the amount of chitosan(D)＞ the amount of ascorbic acid(A)＞ the amount of bee honey(C). The best combination for inhibiting browning of purple sweet potato wine were as follows: 0.8% ascorbic acid, 0.5% citric acid, 12% bee honey, and 0.06% chitosan. Conclusion Adding a dose of inhibitors before fermentation is beneficial to inhibit the browning of purple sweet potato wine.