| 助凝剂和超滤处理对黄酒稳定性的影响 |
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| 引用本文： | 姬中伟,毛健,马俊孝.助凝剂和超滤处理对黄酒稳定性的影响[J].食品与机械,2007,23(4):24-26. |
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| 作者姓名： | 姬中伟 毛健 马俊孝 |
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| 作者单位： | 江南大学食品科学与安全教育部重点实验室,江苏,无锡,214122 |
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| 摘 要： | 为研究助凝剂和超滤处理对黄酒非生物稳定性的影响，通过测定处理前后黄酒的混浊度、酒精度、还原糖、总固形物、醇、酯、醚类等理化指标的变化，来评价助凝剂和超滤处理对提高黄酒稳定性的效果。结果显示：助凝剂和超滤处理可大幅度提高黄酒的非生物稳定性，对黄酒的生产、储存有积极意义。
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| 关 键 词： | 黄酒 稳定性 超滤 助凝剂 |
| 修稿时间： | 2007-04-26 |
Effects of coagulant aids and ultra filtration on the abiological stability of rice wine |
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| JI Zhong-wei,MAO Jian,MA Jun-xiao.Effects of coagulant aids and ultra filtration on the abiological stability of rice wine[J].Food and Machinery,2007,23(4):24-26. |
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| Authors: | JI Zhong-wei MAO Jian MA Jun-xiao |
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| Affiliation: | Key Laboratory of Food Science and safety, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214036, China |
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| Abstract: | To evaluate the effects of coagulant aids and ultra filtration on the abiological stability of rice wine, the changes of physical and chemical indexs before and after the disposal such as turbidity, alcohol content, reducing sugar, total solids, alcohol, ester and ether were measured and analyzed. The results shows that treated with coagulant aids and ultia filtration,the abiological stability of rice wine was enhanced rearkably while traditional flavor was also maintained. The coagulant aids and ultra filtration were p.roved to be valuable and positive to the production and deposition of rice wine. |
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| Keywords: | Rice wine Stability Ultra filtration Coagulant aid |
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