助凝劑和超濾處理對黃酒穩(wěn)定性的影響-全文預(yù)覽
【正文】 (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、營養(yǎng)豐富而受到消費(fèi)者青睞。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(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，對黃酒的生產(chǎn)、儲存有積極意義。因此，提高黃酒的穩(wěn)定性，保證酒液的清亮透明是個(gè)重要、突出的課題。黃酒中蛋白質(zhì)含量高，這是引起混濁沉淀的主要因素之一[12]。同時(shí)，設(shè)置不經(jīng)過處理的黃酒樣品作對照，直接進(jìn)行穩(wěn)定性判定和理化分析。黃酒的存放時(shí)間都為50天。 還原糖的測定 費(fèi)林( Fehling) 試劑法[13]。采用EI源，分析采用程序升溫法，40℃→120℃→230℃，進(jìn)樣口溫度250℃，接口溫度250℃。2 結(jié)果與分析 黃酒穩(wěn)定性對照組存放50天后容器底部產(chǎn)生大量沉淀。在GB/T 136622000《黃酒》
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