| 糊化淀粉澄清低度白酒的工艺研究 |
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| 引用本文： | 钱俊青 徐彤辉. 糊化淀粉澄清低度白酒的工艺研究[J]. 浙江工业大学学报, 1997, 25(4): 342-349 |
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| 作者姓名： | 钱俊青 徐彤辉 |
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| 作者单位： | 浙江工业大学轻工系!杭州，310032，浙江慈溪酒厂!慈溪，315316 |
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| 摘 要： | 糊化淀粉具有吸附一絮凝复合功效，本文应用于低度白酒的澄清，通过实验确定了最佳工艺条件，澄清后酒的总酸，总酯损失均小于１％，结果较理想。
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| 关 键 词： | 低度白酒 澄清 淀粉 白酒 糊化淀粉 |
Study on the Technology of Clarifying Low Alcohol Liquor with Gelatinized Starch |
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| Qian Junqing. Study on the Technology of Clarifying Low Alcohol Liquor with Gelatinized Starch[J]. Journal of Zhejiang University of Technology, 1997, 25(4): 342-349 |
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| Authors: | Qian Junqing |
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| Abstract: | The gelatinized starch having functions of both absorption and flocculation is applied to the clarification of low alcohol liquor. Optimum technological conditions are obtained by experiments with idealresult of the loss of clarifiwine in total acid and lipide being lower than 1%. |
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| Keywords: | Low-degree-wine Clarification Starch Delatinization |
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