摘要
采用保证原料质量,蒸煮温度降至95～100℃,蒸煮时间由原80分钟降至50分钟,真空冷却排料,各塔酒头冷凝器取酒头1%,增加巴氏净化区塔板数等工艺措施,结果表明,淀粉出酒率可增加1%～1.5%,甲醇含量均低于0.10g/100ml,低于0.06g/100ml标准的合格率达89.24%。
In this experiment,the raw material quality was ensured,the adjusting crafts included decreasing the steaming temperature to 95～100℃,shortening steaming time from 80 minutes to 50 minutes,drainning mash by vacuum cold trap,attainning head liquor 1% from every stack head liquor cooler,increasing pasteur purify area stack plates etc.The result showed that the rate of liquor output increased by 1%～1.5%,the average amount of methyl alcohol was less than 0.10g/100ml,about 89.24% of alcohol was less than the national standard amount 0.06g/100ml.
出处
《酿酒科技》
2000年第2期53-54,共2页
Liquor-Making Science & Technology
关键词
酒精
甲醇含量
鲜红薯
工艺改进
合格率
alcohol
the amount of methyl alcohol
craft
fresh sweet potato raw material
