摘要
采用盐酸提取甘薯渣中的果胶物质,并研究其作为稳定剂对米酒稳定性的影响。结果表明:酸法提取甘薯渣果胶的最佳提取条件:pH2.0,提取温度90℃,提取时间1.5h,此条件下果胶提取率为10.19%。同时研究表明,甘薯渣果胶用量对米酒稳定性的影响较大,确定果胶稳定剂最适用量0.15%。
The pectin in sweet potato pomace was extracted by HCI. The effect of pectin on the stability of rice wine was investigated. The results showed that the optimum extraction conditions were as follows： pH value 2.0, extraction temperature 90℃ and extraction time 1.5h. Under above conditions, the pectin extraction yield reached 10.19%. It was also proved that the dosage of sweet potato pectin in rice wine had great effect on the stability of rice wine and the optimum dosage was 0.15%.
出处
《中国酿造》
CAS
北大核心
2010年第11期153-155,共3页
China Brewing
关键词
米酒
甘薯渣果胶
提取
稳定性
rice wine
sweet potato pectin
extraction
stability
