摘要
在经过酒类专用炭除浊的低度浓香型大曲酒中,加入不同添加量的阿拉伯胶、β-环糊精、羟丙基-β-环糊精等稳定剂,进行提高低度浓香型大曲酒稳定性试验。通过试验,确定阿拉伯胶、β-环糊精、羟丙基-β-环糊精等稳定剂的适宜用量。在此基础上,应用复合稳定剂,初步取得较为满意的试验效果。
To increase the stability of strong-flavor low-alcohol, different amounts of stabilizers, including gum arabic,β-cyclodextrin and hydroxypropyl-β-cyclodextrin, were added in the liquor treated by active carbon for turbidity removal. The appropriate addition amounts of gum arabic, β-eyclodextrin and hydroxypropyl-β-cyclodextrin were determined. Furthermore, the compound stabilizer was used, and the preliminary results were satisfactory.
出处
《中国酿造》
CAS
北大核心
2011年第5期90-95,共6页
China Brewing
基金
淮安市2008年度科技支撑计划(HAG08052)
关键词
低度浓香型大曲酒
酒类专用炭
稳定剂
除浊
稳定性
strong-flavor low-alcohol liquor
active carbon for liquor use only
stabilizer
turbidity removal
stability
