| 黄酒稳定性技术的研究 |
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| 引用本文： | 陈云萍,熊建生.黄酒稳定性技术的研究[J].食品与发酵工业,1989(2). |
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| 作者姓名： | 陈云萍 熊建生 |
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| 作者单位： | 轻工业部食品发酵工业科学研究所
(陈云萍)，轻工业部食品发酵工业科学研究所(熊建生) |
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| 摘 要： | 选用硅胶制品、硅藻土、聚乙烯吡咯烷酮、单宁、明胶、干酪素、蛋清、菠萝蛋白酶作为黄酒稳定剂。通过试验,单宁和明胶是较好的稳定剂,对提高黄酒的稳定性有效,并具有操作简单、澄清时间短、费用低等优点。
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Studies on Improving the Stability of Rice Wine |
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| Abstract: | It has been adopted the silica gel product, silicious clay, polyvinylpyrroidone, tannin, gelatin, casein, eggalbumen and bromelin for the stabilization of rice wine. Results showthat tannin and gelatin have better stabilization among them.It would be effect on improving the stability of rice wine with simple operation, shorter clarifying time and cheapness. |
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