| 膜过滤对黄酒品质改良效果的研究 |
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| 引用本文： | 陈丽花,徐建芬,程琳.膜过滤对黄酒品质改良效果的研究[J].酿酒科技,2011(2):43-46. |
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| 作者姓名： | 陈丽花 徐建芬 程琳 |
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| 作者单位： | 1. 上海应用技术学院食品系,上海,200233
2. 上海金枫酒业股份有限公司,上海,200439 |
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| 摘 要： | 针对当前黄酒行业中普遍存在的黄酒沉淀问题及对黄酒品质改良的要求,分别采用截留分子量为5 kD和10 kD的超滤膜对黄酒进行过滤,考察了膜过滤前后黄酒感官以及总固形物、总酸、氨基酸态氮、还原糖、酒精度、杂醇油等理化指标的变化。根据黄酒国家标准指标,认为截留分子质量为10 kD的超滤膜不仅能改善黄酒的澄清问题,还能较好地保留黄酒独特的风味品质指标、降低杂醇油含量。
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| 关 键 词： | 黄酒 分析方法 膜处理 品质改良 |
Research on Membrane Filtration to Improve the Quality of Yellow Rice Wine |
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| CHEN Li-hua,XU Jian-fen,CHENG Lin.Research on Membrane Filtration to Improve the Quality of Yellow Rice Wine[J].Liquor-making Science & Technology,2011(2):43-46. |
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| Authors: | CHEN Li-hua XU Jian-fen CHENG Lin |
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| Affiliation: | CHEN Li-hua1,XU Jian-fen2 and CHENG Lin1(1.Food Technology Department of Shanghai Institute of Technology,Shanghai 200233,2.Shanghai JinFeng Wine Co.Ltd.,Shanghai 200439,China) |
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| Abstract: | To settle the ubiquitous problem of precipitate in yellow rice wine and to improve wine quality,two kinds of ultra-filtration membranes,whose molecular weight cut off(MWCO) were 5KD and 10 KD,were used for yellow rice wine filtration.The sensory indexes and the amount of total solids,total acids,amino acid N,sugar,alcohol,fusel oil and other physical or chemical indicators were measured before and after the filtration.According to national standards of yellow rice wine,it could be concluded that MWCO 10KD w... |
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| Keywords: | yellow rice wine analytic methods membrane filtration quality improvement |
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