纯生黄酒的酿造——超滤去酶技术的应用  

Application of Removing Enzymes by Ultrafiltration in Draft Rice Wine Making

作　　者：朱一松[1] 赵光鳌[1] 帅桂兰[1] 魏运平[1] 邹慧君 谢广发 

机构地区：[1]江南大学生物工程学院沙多利斯过滤实验室 [2]中国绍兴黄酒集团公司,绍兴312000

出　　处：《食品与发酵工业》2003年第11期46-50,共5页Food and Fermentation Industries

摘　　要：对纯生黄酒的研制进行了探讨。通过模拟实验验证了超滤去酶的效果 ,并且用截留分子量为 3 0 0 0 0和 10 0 0 0的超滤膜对生黄酒进行过滤 ,分析了超滤处理前后的黄酒样品。结果表明 ,这 2种规格的超滤膜对淀粉酶、糖化酶、蛋白酶都能达到去除的要求 ;超滤处理后的黄酒各理化指标均符合GB/T13 662— 2 0 0 0的指标要求 ,蛋白质和氨基酸均有所减少 ,酒样颜色变浅 ,黄酒有新的香味感觉 ,具有淡爽感 ,呈现一种黄酒新品种的风味。This article presents the study on the making of draft rice wine. Simulation experiments were carried out in order to verify the effect of removing enzymes by ultrafiltration. Raw rice wine was filtrated through ultrafiltration membranes that with molecular weight cut-off (MWCO) of 30,000 and 10,000, respectively. Three kinds of samples were analyzed and the results indicated that the ultrafiltration membranes could remove over 90% of amylase, saccharogenic amylase and proteinase. The filtrated rice wine contains less protein and amino acids and the physical and chemical indexes conformed to the national standard GB/T 13662-2000. It was seen that the filtrated rice wine was pale in color, crisp in taste and with aroma.

关 键 词：纯生黄酒 酿造 超滤去酶技术 超滤处理 产品品质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]