摘要
对活性炭产品除浊、损香及化学性能等指标进行了研究。结果表明,活性炭的用量不同,酒中的磷、铁、固形物、总酸、总酯等指标存在一定的差异。磷、铁、固形物指标随着活性炭添加量增加而加大,总酸、总酯随着活性炭添加量增大而有一定程度减小;随着活性炭用量的增加,酒中己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯等色谱骨架成分及棕榈酸乙酯、亚油酸乙酯、油酸乙酯等高级脂肪酸乙酯的含量均有一定程度的降低,至用量为2.0‰时,酒中的高级脂肪酸酯成分则被完全吸附;对酒中的微量香味成分及除浊效果的影响差异不大。
The performance of active carbon in turbidity removal and flavor deterioration and their chemical properties etc. were studied. The results indicated that different use level of active carbon would result in different content of phosphor, iron, solids, total acids and total esters in liquor. As the addition level of active carbon increased, the content of phosphor, iron and solids kept increasing. However, the content of total acids and total esters decreased. Besides, the content of the chromatographic backbone compositions including ethyl caproate, ethyl lactate, ethyl acetate and ethyl butyrate etc. and the content of higher ethyl fatty acid including ethyl oleate, ethyl linoleate and ethyl palmitate decreased. As the addition level of active carbon was 2.0 %0, the higher ethyl fatty acid in liquor was absorbed completely. There was little difference in turbidity removal effects and flavor deterioration effects for different active carbon. （Tran. by YUE Yang）.
出处
《酿酒科技》
北大核心
2007年第7期108-111,共4页
Liquor-Making Science & Technology
关键词
低度白酒
活性炭
吸附性能
质量
low-alcohol liquor
active carbon
absorption performance
quality
