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红曲米酒的澄清工艺研究
引用本文:陆胜民,方 堃,夏其乐,杨 颖.红曲米酒的澄清工艺研究[J].北京工商大学学报(自然科学版),2014,32(2):62-66.
作者姓名:陆胜民  方 堃  夏其乐  杨 颖
作者单位:[1]浙江省农业科学院食品科学研究所,浙江杭州310021 [2]安徽农业大学茶与食品科技学院,安徽合肥230036
摘    要:为了研究红曲米酒的澄清工艺,以明胶-单宁法、壳聚糖-黄原胶法以及微滤法(0.45μm孔径滤膜)分别对红曲米酒进行澄清处理,并对澄清后的酒进行巴氏杀菌,分析3种方法对红曲米酒色泽、营养品质、感官评价值和澄清稳定性的影响,从而确定对感官和营养品质影响较小的澄清方法和工艺.结果表明,3种处理中微滤法能达到较好的澄清效果且对酒的品质影响小,感官评价值较高,澄清稳定性好;0.1 g/L壳聚糖结合0.3 g/L黄原胶也能起到较好的澄清效果,澄清后酒样的色泽也较为红亮;明胶+单宁法澄清效果不佳,感官评价值最低,澄清后酒体稳定性差.

关 键 词:红曲米酒  澄清  稳定性
收稿时间:2013/8/6 0:00:00

Study on Clarification of Red Rice Wine
LU Sheng-min,FANG Kun,XIA Qi-le and YANG Ying.Study on Clarification of Red Rice Wine[J].Journal of Beijing Technology and Business University:Natural Science Edition,2014,32(2):62-66.
Authors:LU Sheng-min  FANG Kun  XIA Qi-le and YANG Ying
Institution:1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; 2. College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China)
Abstract:Different clarifiers including gelatin-tannin, chitosan-xanthan gum, and microfiltration (0.45 ~m pore size membrane) were used to clarify red rice wine and their effects on wine color, nutrition qual- ity, and clarification stability were investigated after clarification and pasteurization. The result suggested the wine treated by microfiltration had the highest sensory evaluation value and stability. The combination of 0.1 g/L chitosan and 0.3 g/L xanthan gum could also have a good clarification effect, especially bene- fit to wine color. However, the wine treated by the combination of gelatin and tannin had the worst senso- ry evaluation value and stability.
Keywords:red rice wine  clarification  stability
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