超滤技术提高客家黄酒非生物稳定性研究  

Improving the non-biological stability of Hakka rice wine by ultrafiltration technology

作　　者：郭晓明[1] 鲁旺旺[1] 焦艳丽[1] 杨公明[1] 李振伟 黄志强[1] 杜冰[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]河源绿纯酿酒厂,广东河源517536

出　　处：《中国酿造》2011年第8期65-67,共3页China Brewing

基　　金：省部产学研(2009B090300107)

摘　　要：探讨超滤技术对改善客家黄酒非生物稳定性的作用和效果。研究超滤时间、超滤温度和不同操作压力对膜通量的影响。比较了超滤前后客家黄酒冷浑浊情况,并测定了理化指标的变化。结果表明,在温度为30℃和操作压力为0.2MPa条件下处理时间30min后,可溶性蛋白质含量有所下降,冷浑浊情况得到改善,黄酒品质得到提高。The effect of ultrafiltration on the improvement of non-biological stability of Hakka rice wine was investigated. The impacts of ultrafiltration time, ultrafiltration temperature and pressure on membrane flux were studied. The cold turbidities of Hakka rice wine before and after ultrafiltration were compared. The variation of physiochemical indexes was also measured. The results indicated that after being treated under the pressure of 0.2MPa at 30℃ for 30min, the soluble protein content in rice wine was reduced, the cold stability was enlaaneed, and the quality of Hyakka rice wine was improved.

关 键 词：客家黄酒 超滤 澄清 稳定性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]