摘要
大豆蛋白即大豆产品所含蛋白质,是植物性的完全蛋白质,绿色安全。本文研究了大豆蛋白对山葡萄酒的澄清作用。确定了大豆蛋白作为山葡萄酒下胶剂的最佳作用条件,即在作用温度:20℃;PH值:3.00条件下,添加0.06%大豆蛋白,以边加边搅拌,每天在振荡器中振荡1h,持续3d,静置,自然澄清的作用方式,使山葡萄酒的澄清度达到89%。并与常规下胶剂明胶进行比较。大豆蛋白比明胶的澄清作用、稳定性更强,口感也更加醇和。
Soybean protein is a kind of complete plant protein, it is green and safe. This paper studies the soybean protein to the wild grape wine clarification role. Determine the best role glue agent conditions of the soybean protein clarificating wild grape wine, the optimal adding amount： 0.06%, operative temperature： 20℃ ;PH value： 3.00;operative way; adding and stirring meanwhile, oscillated in oscillator for one hour every day, continued three days, still ,natural clarification; Clarify degrees can achieve 89%. And compared with the conventional clarification, gelatine. The wild grape wine being clarified by soybean protein have a better clarification effects, stronger stability, and more velvet taste than the one by gelatin.
出处
《当代生态农业》
2010年第3期140-143,共4页
Contemporary Eco-Agri Culture
关键词
大豆蛋白
山葡萄酒
明胶
澄清
soybean protein
wild grape wine
gelatin
clarify
