摘要
针对红茅烧酒浑浊、沉淀的问题,采用酶制剂澄清法,通过单因素试验、正交试验及验证试验进行探究,结果表明:以支链淀粉酶0.006 5%、中性蛋白酶0.005 5%、单宁酶0.005 5%组合使用澄清效果最好,是解决红茅烧酒沉淀问题的一种有效方法。
The methods of enzyme preparation clarification were used to research on the turbidity and precipitation problems of Hongmaoshao liquor through single-factor experiment,orthogonal experiment and verification experiment. The results showed that,the composite enzymes with the proportion of 0.006 5 % pullulanase,0.005 5 % neutral protease and 0.005 5 % tannase had the best clarifying effect,which was an effective material to solve the precipitation problems of Hongmaoshao liquor.
出处
《食品研究与开发》
CAS
北大核心
2016年第20期119-122,共4页
Food Research and Development
基金
大学生创新创业训练计划项目(201410622009)
关键词
红茅烧酒
沉淀
酶制剂
澄清
Hongmaoshao liquor
precipitation
enzyme preparation
clarification
