| 响应面法优化黄酒非生物浑浊的处理条件 |
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| 引用本文： | 刘慧杰,王峰,马立.响应面法优化黄酒非生物浑浊的处理条件[J].酿酒,2011,38(2):66-69. |
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| 作者姓名： | 刘慧杰 王峰 马立 |
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| 作者单位： | 北京忠和酒业有限公司,北京,102444 |
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| 摘 要： | 针对性地研究植酸澄清助剂、冷冻、加热三种方法配合使用处理黄酒非生物浑浊的效果,用响应面法优化处理条件,得到的最优工艺为：冷冻温度为-5℃,植酸浓度为0.02%,加热温度为87℃。在此条件下处理黄酒沉淀,酒样的非生物稳定性明显提高,感官品评分数都在95分以上,浊度降低大约5倍。
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| 关 键 词： | 黄酒 植酸 冷冻 加热 响应面法 |
Optimization of Treatment Conditions to non-biological Turbidity of Rice Wine by Response surface Method |
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| LIU Hui-jie,WANG Feng,MA Li.Optimization of Treatment Conditions to non-biological Turbidity of Rice Wine by Response surface Method[J].Liquor Making,2011,38(2):66-69. |
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| Authors: | LIU Hui-jie WANG Feng MA Li |
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| Affiliation: | LIU Hui-jie,WANG Feng,MA Li(Beijing Zhonghe Wine Industry Co.,Ltd,Beijing 102444,China) |
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| Abstract: | The used of phytic acid with freezing and heating in non-biological turbidity of rice wine were studied with response surface method.The process conditions as follows：Freezing temperature of-5 ℃,phytic acid concentration of 0.02%,heating temperature 87 ℃.Under this condition,the non-biological stability of the rice wine improved evidently and the sensory score more than 95 points and the turbidity reduces about 5 times. |
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| Keywords: | Rice wine phytic acid freezing heating response surface method |
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