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《Journal of Heilongjiang Bayi Agricultural University》 2017-03
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Effect of Different Clarifying Agent on Sea Buckthorn Ice Wine Clarification

Li Ruolin;Zhao Shiqi;Chen Han;Bu Yangfan;Yin Guoqing;Zhu Dan;Niu Guangcai;College of Food Science,Heilongjiang Bayi Agricultural University;College of Life Science and Technology,Heilongjiang Bayi Agricultural University;  
In order to study the effect of different clarifying agent on sea buckthorn ice wine clarification,the effects of chitosan,gelatin,diatomite,pctase,egg white and PVPP on the sea buckthorn ice wine clarification were studied by the single-factor experiment with the transmittance as the evaluation index. Based on the single-factor experiment,the optimum condition was established by the orthogonal experiment. The results showed that the optimum condition was as follows:addition of pectinase,gelatin and chitosan was 0.1%,0.2% and 0.02% respectively.The transmittance of the sea buckthorn ice wine was as high as 96.9%,the wine was clear,glossy,and transparent. It provided the theoretic foundation for clarification of sea buckthorn ice wine.
【Fund】: 2015年国家级大学生创新创业训练计划项目(201510223034);; 2015年黑龙江省大学生创新创业训练计划项目(2015102806);; 黑龙江省农垦总局科技开发项目(HNK135-05-04)
【CateGory Index】: TS262.7
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