食品科学
• 工艺技术 • 上一篇 下一篇
乔翠红，李美萍，张生万*
出版日期:
发布日期:
基金资助:
山西省普通高校特色重点学科建设项目（011352011）；国家自然科学基金面上项目（31171748）
QIAO Cui-hong, LI Mei-ping, ZHANG Sheng-wan*
Online:
Published:
摘要：
对灵芝酒致浊物进行组成及成因分析，并通过单因素试验和正交试验考察澄清剂种类、用量、搅拌时间等条件对不同酒度灵芝酒澄清效果的影响。建立以玉米面为澄清剂，分别去除28°、38°、45°、53°灵芝酒沉淀的新工艺，其澄清剂用量分别为2、3、3、4 g/100 mL，搅拌时间分别为15、30、30、45 min，静置时间为24 h。
关键词: 灵芝酒, 致浊成因, 除浊工艺, 玉米面
Abstract:
The compounds causing glossy ganoderma wine turbidity were identified, and the mechanisms involved were investigated. The effects of clarifier type and amount, stirring time and standing time on clarification efficiency were investigated by single-factor and orthogonal array designs. Corn flour was the best clarifier for glossy ganoderma wine and the best concentration for clarifying wine samples with 28%, 38%, 45% and 53% (by volume) alcohol was 2, 3, 3 and 4 g/100 mL by stirring for 15, 30, 30 and 45 min, respectively, before standing for 24 h.
Key words: glossy ganoderma wine, cause of turbidity, turbidity removal, corn flour
中图分类号:
TS262.8
乔翠红，李美萍，张生万*. 灵芝酒致浊成因及其除浊工艺优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201422010.
QIAO Cui-hong, LI Mei-ping, ZHANG Sheng-wan*. Causes and Removal of Glossy Ganoderma Wine Turbidity[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422010.
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