摘要
目的:研究超高压射流技术对白酒的催陈作用。方法:用超高压射流(50、100、150、200、250、300MPa)处理新酒,以总酸、电导率、异戊醇/异丁醇、四大酯为指标与常压(0.1MPa)下的新酒对比,并将各酒样存放1个月,检测各项指标用以对比。结果:随着压力的上升,总酸、电导率、乳酸乙酯增加,异戊醇/异丁醇在适宜范围内稍有上升,乙酸乙酯、丁酸乙酯、己酸乙酯减少,基本与自然放置趋势一致;放置1个月后各个压力下的总酸、电导率、乳酸乙酯均高于刚处理时,异戊醇/异丁醇在适宜的范围内也均高于刚处理时,乙酸乙酯、丁酸乙酯、己酸乙酯均低于刚处理时。结论:超高压射流技术对白酒的催陈作用显著,是一种经济有效的催陈方法。
Objective：To study the effectiveness of ultra-high incoming on liquor aging.Methods：Adopted the ultra-high incoming（50,100,150,200,250,300 MPa） to handle the new liquor,contrasted these handled liquor with the new liquor（0.1 MPa） in total acid,electric conductive,isoamyl alcohol/isobutyl alcohol and four mass acid,then stored each sample for one month,detected each index again for making comparison.Results：As the pressure rose,total acid,electric conductive and ethyl lactate rose,the isoamyl alcohol/isobutyl alcohol had a small increase in a eligible limit,acetic ether,ethyl butyrate and ethyl caproate are decreased,the tendency is the same as the nature in principle;One month later,total acid,electric conductive and ethyl lactate were more than a month ago,the isoamyl alcohol/isobutyl alcohol was more than a month ago in a eligible limit too,acetic ether,ethyl butyrate and ethyl caproate were less than a month ago.Conclusion：The effectiveness of ultra-high incoming on liquor aging is significant,it is a economic and effective aging method.
出处
《食品科技》
CAS
北大核心
2012年第4期83-85,共3页
Food Science and Technology
基金
四川省科技厅(2008SZ0010)
成都市金牛区(金科产发[2008]64号)
关键词
白酒
超高压射流技术
催陈
liquor
ultra-high incoming
liquor aging
