黍米黄酒除浊方法的研究

通过考察4种澄清剂（壳聚糖、明胶、蛋清、PVPP）及3种助滤剂（水不溶玉米面、硅藻土、皂土）对黍米黄酒的除浊效果和助滤效果，选择了壳聚糖为澄清剂，水不溶玉米面为助滤剂。在此基础上，考察了二者的用量、静置时间等条件对除浊效果的影响，建立了黍米黄酒除浊方法，其壳聚糖用量为0.005 g/L，水不溶玉米面用量为20 g/L，静置时间为1 h，常温条件下过滤。试验结果表明，处理后的黍米黄酒经冷热交替强化试验或放置1年其透光率均＞99%，同时其总糖、非糖固形物、总酸、氨基酸态氮含量及感官指标均符合GB/T 13662-2008规定。

Study on removal of millet wine turbidity

The effects of four clarifying agents (chitosan, gelatin, egg white and PVPP) and three filter aid (water-insoluble cornstarch, diatomite and bentonite) on the turbidity-removal and filter aiding efficiency of millet wine were investigated. The results showed that chitosan and water-insoluble cornstarch were the optimal clarifying agent and filter aid, respectively. On the basis of the result, the effect of clarifying agent and filter aid addition, placing time on turbidity-removal efficiency was investigated, and the turbidity removal method was established. The results showed that the optimal condition was chitosan 0.005 g/L, water-insoluble cornstarch 20 g/L, placing time 1 h, and normal temperature-filtering. In addition, the light transmittance of the millet wine can be more than 99% by alternate cooling and heating or placing for 1 year, and the physicochemical and sensory indexes were met with National Standard GB/T 13662-2008.