助凝劑和超濾處理對(duì)黃酒穩(wěn)定性的影響(已修改)
2025-07-05 18:01 本頁(yè)面
【正文】 助凝劑和超濾處理對(duì)黃酒穩(wěn)定性的影響（江南大學(xué) 食品科學(xué)與安全教育部重點(diǎn)實(shí)驗(yàn)室，江蘇 無(wú)錫 214036）摘要：本文研究了硅膠和超濾處理對(duì)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(duì)理化指標(biāo)進(jìn)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(fēng)味，對(duì)黃酒的生產(chǎn)、儲(chǔ)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(fēng)味獨(dú)特、營(yíng)養(yǎng)豐富而受到消費(fèi)者青睞。我國(guó)瓶裝黃酒發(fā)展很快，傳統(tǒng)壇裝黃酒逐漸減少，人們對(duì)黃酒的質(zhì)量要求也由單一的口味要求發(fā)展到對(duì)色、香、味的綜合要求。而我國(guó)很多黃酒生產(chǎn)廠家的產(chǎn)品存在著不同程度
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