应用稳定剂提高低度浓香型大曲酒稳定性的试验研究  

Increasing stability of strong-flavor low-alcohol liquor by stabilizer

作　　者：王传荣[1] 史经略[1] 沈洪涛[2] 

机构地区：[1]江苏食品职业技术学院生物与化学工程学院,江苏淮安223003 [2]淮阴韩侯酒业有限公司,江苏淮阴223300

出　　处：《中国酿造》2011年第5期90-95,共6页China Brewing

基　　金：淮安市2008年度科技支撑计划(HAG08052)

摘　　要：在经过酒类专用炭除浊的低度浓香型大曲酒中,加入不同添加量的阿拉伯胶、β-环糊精、羟丙基-β-环糊精等稳定剂,进行提高低度浓香型大曲酒稳定性试验。通过试验,确定阿拉伯胶、β-环糊精、羟丙基-β-环糊精等稳定剂的适宜用量。在此基础上,应用复合稳定剂,初步取得较为满意的试验效果。To increase the stability of strong-flavor low-alcohol, different amounts of stabilizers, including gum arabic,β-cyclodextrin and hydroxypropyl-β-cyclodextrin, were added in the liquor treated by active carbon for turbidity removal. The appropriate addition amounts of gum arabic, β-eyclodextrin and hydroxypropyl-β-cyclodextrin were determined. Furthermore, the compound stabilizer was used, and the preliminary results were satisfactory.

关 键 词：低度浓香型大曲酒 酒类专用炭 稳定剂 除浊 稳定性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]