响应面法优化改性凹凸棒石澄清黄酒工艺的研究

Optimization the Clarification Process of Rice Wine with Modified Attapulgite by Response Surface Method

通过单因素试验研究经硫酸改性的凹凸棒石添加量、澄清温度、澄清时间对黄酒澄清度和蛋白质含量的影响,采用响应面法优化改性凹凸棒石对黄酒的澄清工艺。结果表明,添加改性凹凸棒石可以降低黄酒中蛋白质的含量,提高黄酒的澄清度,凹凸棒石添加量、澄清温度、澄清时间是影响黄酒澄清度和蛋白质含量的主要因素;通过响应面法确定黄酒的最佳澄清工艺条件为:改性凹凸棒石添加量5.0 g/L、澄清时间11 h、温度30℃,黄酒的澄清度为94.15%;采用该法澄清的黄酒稳定性好于壳聚糖和皂土澄清法。凹凸棒石价格低廉,可作为一种安全的新型天然吸附剂。

Attapulgite modified by sulphuric acid was used to clarify rice wine. The effects of the addition amount of modified attapulgite, clarification temperature and clarification time on the clarity and protein content of rice wine were studied by single factor tests. The results showed that, modified attapulgite could increase the clarity and reduce protein content of rice wine, and the addition amount of modified attapulgite, clarification temperature and clarification time were the main factors affecting the clarity and protein optimized through response surface methodology content of rice wine. The clarification conditions of rice wine were （RSM）. Results showed that, the optimal process conditions were as follows： addition amount of modified attapulgite was 5.0 g/L, clarification time was 11 h, and clarification temperature was 30 ~C. The clarity of rice wine was 94.15% under the optimal conditions. Clarified rice wine by modified attapulgite clarifier exhibited a better stability than bentonite clarifier and chitosan clarifier. Attapulgite had the low price and could be used as a new and safe type of natural adsorbent.