鹿血神酒浑浊沉淀机理与鉴别  

The Mechanism and the Identification of the Turbidty of Luxue Shenjiu(Deer's Blood Liquor)

作　　者：李纪亮[1] 

机构地区：[1]孝感学院生科院,湖北孝感432100

出　　处：《酿酒科技》2007年第5期45-47,50,共4页Liquor-Making Science & Technology

摘　　要：对“鹿血神酒”产生沉淀的机理条件和沉淀的属性;勾兑用水的水质硬度与沉淀的关系;温度对沉淀的影响;蛋白质、多糖、类脂等形成的沉淀等进行了研究。结果表明,加澄清剂处理以后,贮存温度范围及效果比未加澄清剂之前好,该酒目前适合在0～45℃之间贮存;未加澄清剂酒样中含有生物碱、有机酸、糖和挥发油及油脂,但产生的沉淀是生物碱、有机酸、挥发油和油脂,加澄清剂酒样和处理过的酒样中产生的沉淀为生物碱、挥发油和油脂。(孙悟)The turbidity-producing machanism of Luxue Shenjiu, the turbidity attribution, the relations of the hardness of blending water and the turbidity, the effects of temperature on turbidity, and the turbidity formed by protein, polysaccharose and lipin etc. were studied. The experimental results suggested that the addition ofclarifier had better storage temperature range and effects （the liquor could be stored at 0-45 ℃ at present）. Liquor samples without the addition of clarifier contained alkaloid, organic acids, sugar and volatile oil and grease, and the turbidity covered alkaloid, organic acids, volatile oil and grease. However, after the addition of clarifier, the turbidity in liquor samples covered alkaloid, volatile oil and grease.

关 键 词：鹿血神酒 浑浊沉淀 机理 鉴别 

分 类 号：TS262.8[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]