摘要
杂油醇是白酒中含量较大且对人体有毒害作用,研究不同酵母菌添加量对白酒中杂油醇含量的影响,研究得出:不同酵母添加量对正丁醇、异丁醇、异戊醇及杂油醇总量影响不同,酵母菌添加量1%时,杂醇油的生成量已趋于平缓,且杂油醇生成量较低,和未加酵母菌相比,杂油醇总量降低39.64%。
Mixed liquor in the oil content of alcohol is larger and has toxic effects on the human body,experimental study of different amount of yeast added to the oil-alcohol content of liquor in the mixed impact of emerging from the study of different amount of yeast added to the n-butanol,isobutanol,iso-amyl alcohol and the total impact of alcohol mixed oil is different from the amount of yeast added 1 %,the amount of fusel oil formation has begun to flatten,and the yields of lower alcohol mixed oil,and did not add yeast,compared Miscellaneous 39.64 % decrease from the amount the oil alcohol.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期67-70,共4页
Food Research and Development
基金
衡水学院立项课题
关键词
白酒
杂油醇
酵母菌
white spirit
fusel oil
yeast
