摘要
为了提高清酒的稳定性和澄清度,采用了活性炭、壳聚糖、木瓜蛋白酶3种不同的澄清剂对大米-莲子清酒的原酒进行澄清处理,检测其对清酒透明度、基本成分的影响,并进行冷热处理,验证澄清处理效果。试验结果表明:活性炭需要较高温度才有较好澄清效果,其处理后,清酒的各项理化指标有所下降,低温下会有沉淀,高温不沉淀,但高温下色泽加深,故不适合做酒的澄清剂。壳聚糖添加量0.02%,处理温度40℃,处理时间24 h;壳聚糖促进总糖、总酸含量增加,其处理的清酒在低温下有轻微的沉淀,高温不沉淀,高温下酒的色泽加深。木瓜蛋白酶0.02%,在30℃处理72 h或在60℃处理12 h,澄清效果好。木瓜蛋白酶处理导致氨基酸态氮上升,其处理的清酒,在高温和低温下都没有沉淀,色泽变化也最小,最适合清酒澄清处理。
For promoting sake stablility and clarification, freshly fermented sake of rice and lotus seed were clarifyed by chitosan, papain, activated carbon. The transmittance and basic indicators of sake were measured. Heating and cooling treatment were used to check clarification effect. The result showed that activated carbon clarification need high temperature, all basic indicators of sake would fall after activated carbon treatment. The sake would precipitate under low temperature, and turn brown under high temperature. It would not suit for sake clarification. The treatment of chitosan adding amount 0.02% and treatment temperature 40 ℃ and treatment time 24 h was satisfactory for clarification, its sugar content and acid content in sake would increase. Slight precipitate was found at low temperature, non precipitate would be found, but color would turn some brown at high temperature if it treated by chitosan. The treatment of papain adding amount 0.02% and treatment temperature 30 ℃ and treatment time 72 h, or 60 ℃, 12 h were satisfactory for clarification. Amino acid condition nitrogen of sake would increase if it treated by papain, non deposit would be found in the sake treated by papain under low or high temperature, its color only silght changed under both temperature. Papain suited for sake clarifying treatment.
出处
《食品科技》
CAS
北大核心
2014年第1期91-94,共4页
Food Science and Technology
基金
浙江省科技厅项目
关键词
清酒
澄清
活性炭
壳聚糖
木瓜蛋白酶
sake
clarification
activated carbon
chitosan
papain
