酶制剂法解决红茅烧酒沉淀问题的研究

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0.0065%、中性蛋白酶0.0055%、单宁酶0.0055%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 precipita-tion 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 materi-al to solve the precipitation problems of Hongmaoshao liquor.