响应面法优化苹果酒澄清工艺研究

doi:10.19640/j.cnki.jtau.2022.04.010

Journal of Tianjin Agricultural University ›› 2022, Vol. 29 ›› Issue (4): 49-54.doi: 10.19640/j.cnki.jtau.2022.04.010

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Research on optimization of cider clarification process by response surface methodology

Li Tao, Feng Hanjie, Yang Mei, Zhang Jun^{Corresponding Author}

College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China

Received:2021-05-24 Online:2022-12-30 Published:2023-01-03

Abstract

Abstract: With cider as the research object, through single factor and response surface test design, this experiment has studied the effects of different clarifiers（bentonite, gelatin, PVPP and egg white powder）, clarification temperature and clarification time on the clarification effect of apple cider respectively. The alcohol content, total acid, total sugar, light transmittance and sensory scores before and after the wine clarification process were used to optimize the cider clarification process. The results showed that bentonite had the best clarification effect on cider, with the highest sensory score. The best clarification conditions were: bentonite addition amount 1.02 g/L, clarification temperature 9.6 ℃, clarification time 42.2 h. Under these conditions, the cider was transparent, the light rate was 99.7%. Compared with the unclarified cider, the light transmittance was increased by 24.9%. Compared with the original wine, the total sugar, total acid and alcohol content of the clarified cider were basically unchanged.

Key words: cider, clarifier, response surface methodology

CLC Number:

Li Tao, Feng Hanjie, Yang Mei, Zhang Jun. Research on optimization of cider clarification process by response surface methodology[J]. Journal of Tianjin Agricultural University, 2022, 29(4): 49-54.

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Research on optimization of cider clarification process by response surface methodology

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