超声辅助黑糯米酒澄清工艺的优化  

Ultrasonic-assisted optimization of the clarification process of black glutinous rice wine

作　　者：许雯涵 林秋瑀 张海枝 秦新光 XU Wenhan;LIN Qiuyu;ZHANG Haizhi;QIN Xinguang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《武汉轻工大学学报》2024年第6期108-116,共9页Journal of Wuhan Polytechnic University

摘　　要：为解决黑糯米酒体易出现浑浊、花色苷结构和呈色不稳定的问题,以黑糯米酒为原料,在传统酿造工艺的基础上,对酒体采用不同澄清剂进行处理,筛选出最佳澄清剂。借助超声作为辅助澄清设备,以黑糯米酒的澄清度为参考指标,通过单因素及响应面分析优化超声澄清工艺,并对其进行成分分析和感官评定。结果表明,当酸性蛋白酶添加量为0.7 g/L、超声功率密度为396 W/cm 2、超声时间为27 min、超声温度为36℃时,酒体澄清度为88.76%,相比对照组显著提高了26.8%,感官评分提高了15.7%,而酒体中各项成分的含量变化不大。实验采用的工艺对酒体成分影响较小且简单有效,可操作性强,有较强应用前景。To address the issues of turbidity and instability in the structure and color of anthocyanins in black glutinous rice wine,this paper uses black glutinous rice wine as the raw material.Based on the traditional brewing process,different clarifiers are applied to treat the wine,and the optimal clarifier is selected.Ultrasound is used as an auxiliary clarification device,with the clarity of the black glutinous rice wine as the reference indicator.The ultrasound clarification process is optimized through single-factor and response surface analysis,and the wine is subjected to component analysis and sensory evaluation.The results indicate that when the acidic protease addition is 0.7 g/L,the ultrasonic power density is 396 w/cm^(2),the ultrasonic time is 27 minutes,and when the ultrasonic temperature is 36℃,the clarity of the wine reaches 88.76%,representing a significant increase of 26.8% compared to the control group.The sensory score also improves by 15.7%,while the content of various components in the wine remains largely unchanged.The process adopted in the experiment has minimal impact on the wine's components,and it is simple,effective and highly operable,moreover,it holds promising application prospects.

关 键 词：黑糯米酒 澄清 超声 酸性蛋白酶 工艺优化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]