民间传统保健黄酒稳定性研究  

The Stability of Traditional Functional Rice Wine

作　　者：权美平[1] 

机构地区：[1]渭南师范学院化学与生命科学学院,陕西渭南714000

出　　处：《湖北农业科学》2013年第14期3396-3398,共3页Hubei Agricultural Sciences

基　　金：陕西省科技厅自然科学基础研究计划项目(2011JQ4014)

摘　　要：对一种自制民间传统保健黄酒中成分进行检测,确定了影响黄酒非生物稳定性的主要成因,并采取101澄清剂来提高黄酒的澄清度和非生物稳定性。结果表明,蛋白质是引起黄酒浑浊的主要原因;试验确定的澄清最佳工艺参数为101澄清剂用量5%、101专用助剂用量5%、澄清温度25℃;用101澄清剂处理过的黄酒放置6个月后,稳定性提高效果明显。The main factors affecting the nonbiological stability of a kind of domestic traditional functional rice wine were de- fined through the detection of its composition. 101 clarifier was adopted to increase the clarity and stability of the rice wine. The results showed that protein was the main reason causing the turbidity. The optimal technical parameters were 101 clarifyi- er amount 5%,101 help dose 5%,temperature 25 ℃. The stability of the wine after laying aside for 6 months was increased; and the effect was obvious.

关 键 词：澄清剂 澄清度 稳定性 黄酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]