豉香型斋酒浸肉试验报告

为弄清豉香型酒产生沉淀的原因，对小陶坛、大陶缸及铝质大罐盛装斋酒浸泡肥肉进行了试验，每隔5天取样一次，分析测定高级脂肪酸乙酯的变化情况，小陶坛容量20kg，大陶缸容量400kg，大罐容量50m^3，并用活性炭和硅藻土进行了斋酒处理试验。结果表明，小坛浸肉，脂肪酸乙酯直线下降，20天后达最低值（0.12mg/100ml)，大缸25天降至0.43mg/100ml，大罐25天与20天相同，均为0.61mg/100ml；用活性炭和硅藻土处理斋酒，效果不十分明显。斋酒经浸泡肥肉和未浸泡肥肉的高级脂肪酸乙酯含量差距很大，前者为0.96mg/100ml，后者高达2.85mg/100ml。斋酒浸肉时间以小坛15天、大缸20天、大罐25天为佳。（一平）

Reports on Fat Soaked in Soybean- flavor Liquor

In order to find the causations of precipitate in Soybean-flavor liquor, fat was soaked in the liquor in pottery jars (volume 20 kg), pottery pots (volume 400 kg) and aluminous pots (volume 50m3) respectively with all the containers managed by active carbon and guhr for the tests and the samples were obtained from them every five days to analyze and determine the changes of higher fatty acid ethyl esters. The results showed that the contents of fatty acid ethyl ester dropped direclty in pottery jars and reached the minimum value 20 days later (0.12 mg/100 ml), that in pottery pots dropped to 0.43 mg/100 ml 25 days later, and that in aluminous pots dropped to 0.61 mg/100 ml 20 days or 25 days later; the effects of liquor managed by active carbon and guhr was not evident; and the difference of the contents of higher fatty acid ethyl ester in fat soaked and unsoaked was evident with their contents in the fat soaked 0.96 mg/100 ml and in the fat unsoaked 2.85 mg/100 ml. The results also indicated that the optimal fat-soaking periods in pottery jars, pottery pots and aluminous pots were 15 days, 20 days and 25 days respectively.(Tran.by YUE Yang)