黍米黄酒除浊方法的研究  

Study on removal of millet wine turbidity

作　　者：李璐[1] 李美萍[1] 张生万[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《中国酿造》2015年第8期111-114,共4页China Brewing

基　　金：山西省普通高校特色重点学科建设项目(No.011352011);国家自然科学基金面上项目(No.31171748)

摘　　要：通过考察4种澄清剂(壳聚糖、明胶、蛋清、PVPP)及3种助滤剂(水不溶玉米面、硅藻土、皂土)对黍米黄酒的除浊效果和助滤效果,选择了壳聚糖为澄清剂,水不溶玉米面为助滤剂。在此基础上,考察了二者的用量、静置时间等条件对除浊效果的影响,建立了黍米黄酒除浊方法,其壳聚糖用量为0.005 g/L,水不溶玉米面用量为20 g/L,静置时间为1 h,常温条件下过滤。试验结果表明,处理后的黍米黄酒经冷热交替强化试验或放置1年其透光率均>99%,同时其总糖、非糖固形物、总酸、氨基酸态氮含量及感官指标均符合GB/T 13662—2008规定。The effects of four clarifying agents（chitosan, gelatin, egg white and PVPP） and three filter aid（water-insoluble cornstarch, diatomite and bentonite） on the turbidity-removal and filter aiding efficiency of millet wine were investigated. The results showed that chitosan and water-insoluble cornstarch were the optimal clarifying agent and filter aid, respectively. On the basis of the result, the effect of clarifying agent and filter aid addition,placing time on turbidity-removal efficiency was investigated, and the turbidity removal method was established. The results showed that the optimal condition was chitosan 0.005 g/L, water-insoluble cornstarch 20 g/L, placing time 1 h, and normal temperature-filtering. In addition, the light transmittance of the millet wine can be more than 99% by alternate cooling and heating or placing for 1 year, and the physicochemical and sensory indexes were met with National Standard GB/T 13662—2008.

关 键 词：黍米黄酒 除浊方法 壳聚糖 水不溶玉米面 

分 类 号：TS262.4[轻工技术与工程—发酵工程]