| 新工艺白酒生产工艺的研究 |
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| 引用本文： | 张宝. 新工艺白酒生产工艺的研究[J]. 酿酒科技, 2006, 0(1): 62-64 |
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| 作者姓名： | 张宝 |
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| 作者单位： | 河北省涿鹿酿酒有限公司,河北,涿鹿,075600 |
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| 摘 要： | 对生产新工艺白酒的基本原料必须严格要求及进行必要的处理，原酒必须符合国家标准GB2757的卫生指标和理化指标；食用酒精要求符合GB10343标准的一级以上；加浆用水必须进行软化和纯净处理；食品添加荆必须符合食品级GB2760国家卫生标准。生产的新工艺白酒的主要理化指标如酒精度、总酸、总酯、己酸乙酯含量、固形物及卫生指标和调加的其他添加剂必须符合国标要求。
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| 关 键 词： | 新工艺白酒 生产工艺 原料 理化指标 |
| 文章编号： | 1001-9286(2006)01-0062-03 |
| 收稿时间： | 2005-09-22 |
| 修稿时间： | 2005-09-22 |
Investigation on Production Techniques of New Craft Liquor |
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| ZHANG Bao. Investigation on Production Techniques of New Craft Liquor[J]. Liquor-making Science & Technology, 2006, 0(1): 62-64 |
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| Authors: | ZHANG Bao |
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| Affiliation: | Zhuolu Liquor-making Co. Ltd., Zhuolu, Hebei 075600, China |
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| Abstract: | The essential raw materials for new craft liquor production must meet relative national standards and undergo necessary technical treatment. The base liquor must be in accord with GB2757 national sanitary indexes and physiochemical indexes. Edible alcohol must achieve the first grade of GB 10343 standards. The water for syrup addition must undergo softening treatment and purification treatment. Food additives must meet GB2760 national sanitary standards. Besides, the main physiochemical indexes of new craft liquor including alcohol content, total acid, total ester, the content of ethyl caproate, solids, and other additives must meet the requirements of national standards. |
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| Keywords: | new craft liquor production techniques raw materials physiochemical indexes |
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