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投稿时间：2016-04-12
投稿时间：2016-04-12
中文摘要: 采用皂土、干酪素、明胶作为单一澄清剂对葛根黄酒进行澄清试验，结果表明，不同浓度的处理效果均显著，冷藏条件下澄清效果优于室温处理。正交试验表明，复合澄清剂的澄清效果优于单一澄清剂，由2.5 g/L皂土、1.2 g/L干酪素和0.9 g/L 明胶组成的复合澄清剂在冷藏条件下处理 48 h，澄清效果最好，透光率可达97.4 %，澄清后酒体清亮透明、风味好。
Abstract:Pueraria rice wine was clarified by single clarifying agent of bentonite，casein，gelatin. The results showed that the effect of different concentration of clarifying agent was remarkable，and the effect of cold treatment（4 ℃）was better than that of room temperature treatment. The orthogonal experiments results showed that the effect of the compound clarifying agent was better than that of single clarifying agent，and the optimal for，casein 1.2 g/L，gelatin 0.9 g/L. Under the condition of 4 益 treatment for 48 h， themula was bentonite 2.5 g/L， thelight transmittance could reach 97.4 %. After clarification，the pueraria rice wine had transparent color and good flavor.
文章编号：201702027 中图分类号： 文献标志码：A
基金项目:荆楚理工学院校级科研项目（ZR201512）
| Author Name | Affiliation |
| LI Rong，CHEN Qing-chan，SUN Ai-hong，MIAO Yuan-xin | College of Bioengineering，Jingchu University of Technology，Jingmen 448000，Hubei，China |
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