小米酒渾濁發生機制與澄清方法探討__臺灣人文及社會科學引文索引資料庫

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題名：	小米酒渾濁發生機制與澄清方法探討
書刊名：	國立高雄海洋科大學報
作者：	楊景雍
作者(外文)：	Yang, Jing-iong
出版日期：	2007
卷期：	21
頁次：	頁151-168
主題關鍵詞：	小米酒；混濁；反應曲面法；澄清劑；Millet wine；Haze formation；Response surface method；Absorbent
原始連結：	連回原系統網址
相關次數：	被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0) 排除自我引用:0 共同引用:0 點閱:61

具傳統與本土性的小米酒，由於傳統釀造的產品混濁度頗高，會減低消費者購買意願。因此本研究首先比較不同小米萃出蛋白質其混濁特性，揀選出具代表性的混濁蛋白質，接著針對5 個可能對榖類酒精飲料產生濁度的影響因素，以反應曲面法（response surface method）探討小米酒混濁機制，以便了解酒精含量、pH、溫度、混濁性蛋白質（haze protein）濃度和混濁性多酚（haze polyphenol）濃度等5 個影響因素，對小米酒模擬系統（系統環境為含8%酒精的pH3.6 磷酸緩衝溶液）中混濁度衍生（haze formation）的情形，進而推論造成小米酒混濁的機制。結果顯示低pH 有促進濁度提高，可能與此群蛋白質pI 值有關；而溫度效應比pH 影響更明顯，5~25℃溫度效應對濁度效應不明顯，但是隨溫度增高至25~45℃範圍，影響溶液濁度將迅速增大；酒精在低蛋白質溶液時效果不明顯，但溶液在高濃度蛋白質含量時，酒精的濃度效應彰顯。在一定的酒精度，濁度生成與濁度蛋白濃度有正相關性。本研究第二部分為利用飲料澄清劑：膨潤土（bentonite）、矽膠凝體（silica gel）、PVPP（polyvinylpolypyrrolidone）、單寧（tannin）等分別添加至小米酒中，進行澄清穩定處理，發現使用膨潤土與單寧添加可有效除去混濁蛋白質，且添加劑量分別需約2g/L 與1g/L。本研究結果除可了解造成小米酒混濁的原因，澄清試驗亦可提供釀造業的建議方法與用量。

以文找文

The traditional Taiwanese millet wine is quite high in turbidity which lowers peopole’s consumption will. This research compared the haze-forming characteristics of four proteins extracted from millet seed by using water, sodium chloride solution, 70 % alcohol, and UST （2M urea plus 20g SDS, per litter of 50mM pH 8.6 Tris/HCl buffer）solvent. The UST–soluble protein in model buffer produced a significant and stable haze so that the protein was used as the representative haze protein in the RSM (response surface method) study. In RSM model, five factors, namely, alcohol content (%), pH, temperature (℃), haze protein content (mg/L), and haze polyphenol content (mg/L) were investigated their effects on the mechanism of haze formation in model millet wine (pH3.6 citric phosphate buffer containing 8 % ethyl alcohol). The effect of beverage absorbents including bentonite, silica gel, PVPP (polyvinylpolypyrrolidone), and tannin on colloidal stabilization for millet wine was also investigated in this study. A serial dosages of individual absorbent were added into millet wine to examine the efficiency on haze protein removal. The results demonstrated the effects of major factors in millet wine haze formation Data obtained could offer brewing industry a method for millet wine stabilization.

以文找文

期刊論文
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會議論文
1.	Yang, J. I.、Su, C. Y.(2004)。Studies on the colloidal stabilization of Taiwanese millet wine during cold storage: Characterization of haze-active proteins and their haze-forming capacities。IFT Annual Meeting，(會議日期: 2004, July 12-16)。Las Vegas, NV。

圖書
1.	Haslam, E.(1998)。Practical polyphenolics: from structure to molecular recognition and physiological action。Cambridge University Press。
2.	Hough, J. S.(1989)。The biotechnology of malting and brewing。Cambridge University Press。
3.	MacGregor, A. W.、Bhatty, R. S.(1993)。Barley: chemistry and technology。St. Paul, Minnesota：American Association of Cereal Chemists, Inc.。

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