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投稿时间：2017-02-23
投稿时间：2017-02-23
中文摘要: 红茅烧酒货架期出现沉淀问题，严重影响其品质、感观和销售，是酒厂急需解决的重大问题，沉淀问题也是配制酒行业头痛的棘手问题。通过不同浓度的明胶、蛋清、皂土3种单一澄清剂对红茅烧酒进行澄清处理，分别得到最佳浓度为110、100、120 mg/L，并通过正交试验得到最佳复合澄清剂组合为明胶110 mg/L、蛋清90 mg/L、皂土120 mg/L，最后通过方差分析可知复合澄清剂中明胶对酒体澄清效果影响较大；最佳复合澄清剂处理后透光率为93.4%，色度影响小，稳定不返浊，酒体澄清红亮，香味损失较少。
Abstract:The problem of precipitation of Hongmaoshao liquor affected severely the quality，appearance and sales.It's an important trouble for the distillery and the industry of bleeding wine to solve.This paper to clarify the Hongmaoshao liquor by using gelatin，egg white powder and bentonite with different concentration，obtaining optimal concentration 110，100，120 mg/L，respectively.Through orthogonal test acquired the optimal compound clarifier consist of gelatin 110 mg/L，egg white powder 90 mg/L and bentonite 120 mg/L.Through analysis of variance could known that the effect of gelatin on liquor clarification among the compound clarifier was remarkable.After clarifying with the best compound clarifier
received：light transmittance was 93.4%，chroma slight change，the body of liquor showing clear and red，stable without precipitation，rarely reduced in aroma.
keywords: Hongmaoshao liquor precipitation clarifier clarify
文章编号：201721015 中图分类号： 文献标志码：
基金项目:国家大学生创新创业项目（201410622009）
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