助凝劑和超濾處理對黃酒穩(wěn)定性的影響(已修改)
2025-07-05 18:01 本頁面
【正文】 助凝劑和超濾處理對黃酒穩(wěn)定性的影響（江南大學 食品科學與安全教育部重點實驗室，江蘇 無錫 214036）摘要：本文研究了硅膠和超濾處理對黃酒非生物穩(wěn)定性的影響。確定了超濾和硅膠處理的最佳工藝流程，引用該方法可大幅度提高黃酒的非生物穩(wěn)定性，對理化指標進行了分析，結(jié)果顯示處理后的酒樣符合要求，保持了黃酒的傳統(tǒng)風味，對黃酒的生產(chǎn)、儲存有積極意義。關(guān)鍵詞：黃酒 穩(wěn)定性 超濾 助凝劑The Impact of Disposal to Rice Wine with Silica Gel and Ultra Filtration(Key Laboratory of Food Science and safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, Jiangsu, China)Abstract: In this study, the impact of disposal to rice wine with coagulant aids and ultra filtration was evaluated. We gained the optimum technological flow of disposal. The stability of the rice wine was enhanced significantly using by described method. We also analyzed the physics and chemistry indicator, the results revealed that rice wine was up to the standard and the traditional flavor of rice wine is maintained. This technique has proven to be valuable to product and deposit for rice wine.Key words: rice wine, stability, ultra filtration, coagulant aids 黃酒是中華民族傳統(tǒng)的瑰寶，它由于酒性醇和、風味獨特、營養(yǎng)豐富而受到消費者青睞。我國瓶裝黃酒發(fā)展很快，傳統(tǒng)壇裝黃酒逐漸減少，人們對黃酒的質(zhì)量要求也由單一的口味要求發(fā)展到對色、香、味的綜合要求。而我國很多黃酒生產(chǎn)廠家的產(chǎn)品存在著不同程度
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