摘要
本文针对稠酒放置过程中有分层产生这一问题，进行了一系列实验研究．在实验中选择了琼脂、羧甲基纤维素钠、乳化剂、淀粉等作为添加剂，来提高稠酒稳定性．根据实验结果，从理论上对影响稠酒稳定性的因素进行了分析．
A series of experiments that keep from deposit in fermented polished glutinous rice drink have been made. It is found that Rgar, CMC-Na, Emulsifying agent and Starch can promot the stability of fermented polished glutinous rice drink. Some theoretic analysises on factors affecting the stability of fermented polished glutinous rice drink are made in the end of this paper.
关键词
稠酒
发酵汁
分层
稳定剂
fermented polished glutinous rice drink
deposit
Stabilizer
