摘要
采用直火式蒸馏塔对市售工业啤酒和三种精酿啤酒(IPA、比利时小麦啤酒、Stout黑啤)分别进行了蒸馏试验。对酒精度、出酒量、成分变化进行了分析。结果表明,酒精度在2~4min内迅速升高,最后下降到20%左右不再出酒。出酒量在15min时达到最大值,然后逐渐减少。直火式蒸馏塔对风味物质保留有较好效果,三种精酿啤酒蒸馏产物中的芳香物质损失少于市售工业啤酒。
The direct-fired distillation column was used to conduct the distillation experiment on the commercially available industrial beer and three craft beers:IPA(India Pale Ale),Belgian wheat beer and Stout,respectively.Alcohol degree,schnapps yield and composition changes were analyzed.The results show that the alcohol degree increased rapidly within 2~4 minutes and no beer came out when it finally dropped to about 20%.The schnapps yield reached maximum value at the moment of 15 minutes and then decreased gradually.The direct-fired distillation column had a good effect on preserving flavoring substances of the schnapps,and the loss of aroma substances in three kinds of craft beer distillation products was less than that of commercial beer.
作者
戴晓勇
傅静宇
马文燕
叶京生
DAI Xiao-yong;FU Jing-yu;MA Wen-yan;YE Jing-sheng(College of Mechanical Engineering,Tianjin University of Science&Technology,Tianjing 300222,China;Ningbo HGM Food Machinery CO.LTD.,Ningbo 315721,China)
出处
《包装与食品机械》
CAS
北大核心
2018年第2期16-19,共4页
Packaging and Food Machinery
关键词
蒸馏酒
直火式蒸馏塔
酒精度
芳香物质
schnapps
direct-fired distillation column
alcohol degree
aroma substances
