小米酒渾濁發生機制與澄清方法探討

Haze Formation and Clarification of Taiwanese Millet Wine

楊景雍(Jing-Iong Yang)

《高雄海洋科大學報》 21期 (2007/03) Pp. 151-168

https://doi.org/10.6983/KHHYKTHP.200703.0151

摘要

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。

關鍵字

小米酒 ； 混濁 ； 反應曲面法 ； 澄清劑

並列摘要

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.

並列關鍵字

millet wine ； haze formation ； response surface method ； absorbent