关键词: 苹果酒, 沸石, 壳聚糖, 多酚, 澄清

Abstract:

Apple cider fermented by “Lujia 6” was used as the material to explore the effect of zeolite-loaded chitosan on the clarification of apple cider through response surface methodology on the basis of single factor experimental results according to the Box-Behnken central composite design principle. A second order quadratic mathematic model was established for the clarification of apple cider. The response values and contour plots were established by the clarity of apple cider to investigate the effects of zeolite-loaded chitosan dosage, treatment time and treatment temperature on clarification efficiency of apple cider. The optimal processing conditions were zeolite-loaded chitosan dosage of 11.6 g/L, treatment time of 47.6 min, and treatment temperature of 27 ℃. Compared with traditional clarification method, the clarity of apple cider treated by zeolite-loaded chitosan was enhanced by 16.8%. The soluble proteins and total phenols in apple cider treated by zeolite-loaded chitosan exhibited an obvious decrease; however, total acids, soluble solids, catechol, chlorogenic acid and caffeic acid did not exhibit obvious change and the epicatechin exhibited a decrease. These investigations can provide theoretical references for the clarification of apple cider.

Key words: apple cider, zeolite, chitosan, polyphenol, clarification