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| 酱香型白酒降度除浊关键工艺研究 | |
| 引用本文： | 王士超,雷良波,胡鹏刚,曾德勇,孙 娟,李晓红,罗光琳,赵 莹.酱香型白酒降度除浊关键工艺研究[J].中国酿造,2017,36(8):41. |
| 作者姓名： | 王士超 雷良波 胡鹏刚 曾德勇 孙 娟 李晓红 罗光琳 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.贵州茅台（集团）生态农业产业发展有限公司，贵州凯里 556000；4.贵州茅台酒股份有限公司，贵州仁怀564501 |
| 基金项目： | 贵州大学研究生创新基金（研理工2017021）；产学研横向项目 |
| 摘 要： | 酱香型白酒逐渐由高度向低度酒发展，但酱香型白酒在降度后会出现乳白色浑浊、沉淀等现象。通过冷冻处理、活性炭吸附、玉米淀粉吸附等工艺技术对基酒进行单因素和正交试验对比，结果表明，基酒最优处理工艺为冷冻温度-6 ℃、活性炭添加量1.0‰、玉米淀粉添加量1.5‰，在此最佳工艺条件下，基酒浊度为0.10 NTU，感官评分为94.5分。 |
| 关 键 词： | 降度工艺 集成技术 浊度 感官评价 |
Key technology of alcohol degrading and turbidity removal of Moutai-flavor Baijiu |
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| WANG Shichao,LEI Liangbo,HU Penggang,ZENG Deyong,SUN Juan,LI Xiaohong,LUO Guanglin,ZHAO Ying.Key technology of alcohol degrading and turbidity removal of Moutai-flavor Baijiu[J].China Brewing,2017,36(8):41. | |
| Authors: | WANG Shichao LEI Liangbo HU Penggang ZENG Deyong SUN Juan LI Xiaohong LUO Guanglin ZHAO Ying |
| Affiliation: | 1.Provincial Key Laboratory of Fermentation Engineering and Bio-Pharmacy, Guizhou University, Guiyang 550025, China; 2.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 3.Moutai (Group) Ecological Agriculture Industry Development Co., Ltd., Kaili 556000, China; 4.Kweichow Maotai Co., Ltd., Renhuai 564501, China |
| Abstract: | The development of Moutai-flavor Baijiu gradually showed a conversion trend from high alcohol to low alcohol content. But Moutai-flavor Baijiu appeared milky turbidity and precipitation after its alcohol-degrading. The single factor and orthogonal experiments were carried out by integration technology, activated carbon adsorption and corn starch adsorption. The results showed that the optimal process of the base liquor was as follows: freezing temperature -6 ℃, activated carbon 1.0‰, corn starch 1.5‰. Under the optimum technological conditions, the turbidity of the base liquor was 0.10 NTU and its sensory score was 94.5. |
| Keywords: | alcohol degrading process integration technology turbidity sensory evaluation |
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