超滤法生产的纯生黄酒非生物稳定性的研究  

Study on the Non-biological Stability of Draft Rice Wine by Ultrafiltration

作　　者：朱一松[1] 赵光鳌[1] 帅桂兰[1] 魏运平[1] 邹慧君 谢广发 

机构地区：[1]江南大学生物工程学院沙多利斯过滤实验室 [2]中国绍兴黄酒集团公司,绍兴312000

出　　处：《食品与发酵工业》2005年第2期26-29,共4页Food and Fermentation Industries

摘　　要：用截留分子质量为 30 0 0 0u和 10 0 0 0u的超滤膜对生黄酒进行过滤 ,定量测定了与黄酒非生物稳定性有关的几种物质———酶、蛋白质、多酚、铁离子、戊聚糖等 ,并且通过光散射实验 ,考查了超滤前后酒液中平均粒度的变化。结果表明 ,超滤处理后 ,酒液中淀粉酶、糖化酶和蛋白酶都能达到去除的要求 ;蛋白质、多酚、铁离子、戊聚糖等物质的含量均呈减少的趋势 ;而且超滤处理后的酒样平均粒度降低 ,从而说明了超滤技术对纯生黄酒的非生物稳定性起到了一定的提高或改善作用。In this article, raw rice wine was filtrated through ultrafiltration membranes that Molecular Weight Cut Off (MWCO) were 30 000 u and 10 000 u. The contents of enzymes, protein, polyphenol, iron ion and pentosans, which related with the non-biological instability, were quantitatively determined. By scattering experiment, the change of the mean size of particles of rice wine was investigated. The results indicated that the ultrafiltration membranes could remove well amylase, saccharogenic amylase and proteinase. It is found that ultrafiltration technique not only reduces the content of protein, polyphenol, iron ion and pentosans, but also reduces the mean size of samples particles. This finding results in the enhancement and improvement of the non-biological stability of draft rice wine.

关 键 词：黄酒 非生物稳定性 戊聚糖 超滤处理 酒样 多酚 超滤法 改善作用 定量测定 含量 

分 类 号：TS262[轻工技术与工程—发酵工程]