酿酒
釀酒
양주
LIQUOR MAKING
2009年
4期
56-57
,共2页
黄酒%浑浊%沉淀%方法
黃酒%渾濁%沉澱%方法
황주%혼탁%침정%방법
yellow rice wine%turbidity%precipitation%measures
黄酒产品在储存与销售期间容易发生非生物性浑浊与沉淀,产生沉淀的物质是蛋白质、多糖、多酚、金属离子;形成沉淀的机理是蛋白质沉淀与氧化沉淀;用物理与化学的方法采解释实际中碰到的一些问题,最后提出减少沉淀的方法.
黃酒產品在儲存與銷售期間容易髮生非生物性渾濁與沉澱,產生沉澱的物質是蛋白質、多糖、多酚、金屬離子;形成沉澱的機理是蛋白質沉澱與氧化沉澱;用物理與化學的方法採解釋實際中踫到的一些問題,最後提齣減少沉澱的方法.
황주산품재저존여소수기간용역발생비생물성혼탁여침정,산생침정적물질시단백질、다당、다분、금속리자;형성침정적궤리시단백질침정여양화침정;용물리여화학적방법채해석실제중팽도적일사문제,최후제출감소침정적방법.
Non-biological turbidity and precipitate easily occurred in yellow rice to store up and market; The substance involved in precipitation mainly included protein polysaccharide,polyphones and metal .The mechanism of precipitate formation mainly covered protein precipitate and oxidation precipitate.The methods to settle some problem of meet in particles,.At last it suggest measures about precipitate has decreased.
