| 陕北小米米酒的研制及澄清工艺研究 |
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| 引用本文： | 宋小利.陕北小米米酒的研制及澄清工艺研究[J].应用化工,2014(9):1740-1742. |
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| 作者姓名： | 宋小利 |
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| 作者单位： | 榆林学院 化学与化工学院 榆林市农产品深加工重点实验室,陕西 榆林,719000 |
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| 基金项目： | 陕西省教育厅科学研究计划项目资助(2010JK926)；榆林市科技局项目 |
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| 摘 要： | 用陕北米脂小米制备小米米酒,采用响应曲面法研究了硅藻土用量、处理温度和时间对小米酒澄清效果的影响。结果表明,最佳澄清工艺条件为:处理温度45℃,硅藻土用量0.05 g/mL,澄清时间70.4 h,澄清米酒的透光率为95.63%。
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| 关 键 词： | 小米米酒 响应曲面法 澄清工艺 |
Research of the preparation and clarification technology for millet wine |
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| SONG Xiao-li.Research of the preparation and clarification technology for millet wine[J].Applied chemical industry,2014(9):1740-1742. |
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| Authors: | SONG Xiao-li |
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| Affiliation: | SONG Xiao-li ( Yulin Civic Key Laboratory of Further Processing of Agricultural Products, School of Chemistry and Chemical Engineering, Yulin University, Yulin 719000, China) |
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| Abstract: | Preparation of millet wine by Shaanxi Mizhi county millet. The clarification effects of millet wine was evaluated by response surface method （RSM） with different addition of diatomite, temperature and time. The optimal clarification conditions ： dosage of diatomite 0.05 g/mL, temperature 45.0 ℃ and time 70.4 h. The transparency of the treated millet wine is up to 95.63%. |
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| Keywords: | millet wine response surface method clarification process |
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