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| 利用天然沸石处理技术降低柚子白兰地中甲醇含量的应用 | |
| 引用本文： | 罗光琳,谭晓辉,胡鹏刚,龙运忠,万良钰,王士超,赵 莹. 利用天然沸石处理技术降低柚子白兰地中甲醇含量的应用[J]. 中国酿造, 2017, 36(8): 49. DOI: 10.11882/j.issn.0254-5071.2017.08.011 |
| 作者姓名： | 罗光琳 谭晓辉 胡鹏刚 龙运忠 万良钰 王士超 赵 莹 |
| 作者单位： | 1.贵州大学贵州省发酵工程与生物制药重点实验室，贵州贵阳550025；2.贵州大学 酿酒与食品工程学院，贵州贵阳550025；3.荔波昌辉食业，贵州荔波558400 |
| 基金项目： | 科技成果应用及产业化计划（黔科合成果[2017]4414）；贵州大学研究生创新基金项目 |
| 摘 要： | 为了实现更高品质的柚子白兰地的产业化生产，该试验采用天然沸石处理技术降低其生产中的甲醇含量。该文从天然沸石用量、天然沸石作用时间、天然沸石作用温度三个方面对生产工艺进行了探讨。结果表明，天然沸石用量60 g/500 mL、天然沸石作用时间4 h、天然沸石作用温度70 ℃时，最终获得了相对较低的0.44 g/L甲醇含量的柚子白兰地，比初始的甲醇含量0.73 g/L降低了39.73%。 |
| 关 键 词： | 柚子白兰地 甲醇 天然沸石 |
Application of natural zeolite treatment technology in the reduction of methanol content in grapefruit brandy |
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| LUO Guanglin,TAN Xiaohui,HU Penggang,LONG Yunzhong,WAN Liangyu,WANG Shichao,ZHAO Ying. Application of natural zeolite treatment technology in the reduction of methanol content in grapefruit brandy[J]. China Brewing, 2017, 36(8): 49. DOI: 10.11882/j.issn.0254-5071.2017.08.011 | |
| Authors: | LUO Guanglin TAN Xiaohui HU Penggang LONG Yunzhong WAN Liangyu WANG Shichao ZHAO Ying |
| Affiliation: | 1.Key Laboratory of Fermentation Engineering and Bio-Pharmacy of Guizhou Province, Guizhou University, Guiyang 550025, China; 2.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 3.The Food Industry of Libo ChangHui, Libo 558400, China |
| Abstract: | In order to realize the industrial production of higher quality grapefruit brandy, methanol content was reduced in the production process by natural zeolite treatment technology. The processing technology was discussed from three aspects: natural zeolite addition, natural zeolite treatment time and temperature. The results showed that when the natural zeolite addition was 60 g/500 ml, natural zeolite treatment time was 4 h, temperature was 70 ℃, a relatively low methanol content (0.44 g/L) of grapefruit brandy was obtained, which was 39.73% lower than the initial methanol content (0.73 g/L). |
| Keywords: | grapefruit brandy methanol natural zeolite |
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