| 微滤技术提高黄酒胶体稳定性的探讨 |
| |
| 引用本文： | 朱建航,王永昭.微滤技术提高黄酒胶体稳定性的探讨[J].工业微生物,1999,29(3):33-35. |
| |
| 作者姓名： | 朱建航 王永昭 |
| |
| 作者单位： | [1]无锡轻工大学生物工程学院 [2]中国绍兴黄酒集团研究所 |
| |
| 摘 要： | 对黄酒酒液及沉淀物进行分析，确定高分子蛋白质在蛋白质沉淀中所起的作用。进而应用０．４５μｍ微滤膜处理酒液，发现微滤能大量去除形成大颗粒的前驱物质－高分子蛋白质，明显改善黄酒稳定性。
|
| 关 键 词： | 黄酒 高分子蛋白质 微滤 稳定性 |
Improvement the colloidal stabilization of rice wine by microfiltration (MF) |
| |
| ZHU Jian hang,SHUAI Gui lan,ZHAO Guang ao,XIAO Jian jun.Improvement the colloidal stabilization of rice wine by microfiltration (MF)[J].Industrial Microbiology,1999,29(3):33-35. |
| |
| Authors: | ZHU Jian hang SHUAI Gui lan ZHAO Guang ao XIAO Jian jun |
| |
| Abstract: | High molecular weight(HMW) protein was a main factor in protein haze formation after analyzing rice wine and its sediment. Reducing total proteins more than 20%, HMW protein almost total,the colloidal stabilization of rice wine could be improved by microfiltration effectively. |
| |
| Keywords: | rice wine HMW protien microfiltration stabilization |
| 本文献已被 CNKI 维普 等数据库收录！ |
