浓香型白酒乳酸乙酯蒸馏规律及提取影响因素的研究
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摘要
跟踪浓香生产过程,分析乳酸乙酯在不同流酒时段及不同工序时段中含量,研究其提取与润料水分、流酒温度及速度的关系,结果表明,乳酸乙酯主要存在于酒醅蒸馏的后段,且在酒样酒度接近于零时含量较高;增加润料水分对乳酸乙酯提取影响不大;增大流速,乳酸乙酯提取含量增加;乳酸乙酯提取量随着流酒温度的增加而加大。
Tracking the production process of Luzhou-flavor liquor, this paper analyzed the content of ethyl lactate in different periods and processes in the fermented grains, studied the effect of material moisture, the flow temperature and speed on the ethyl lactate extraction.The results showed that the content of ethyl lactate mainly exists in the back of fermented grains of distillation, and the highest content is in the wine samples close to zero. Embellish moisture has less effect on ethyl lactate extraction, while the extraction increased with the velocity; Ethyl lactate extraction quantity increased with the flow temperature of wine.
Tracking the production process of Luzhou-flavor liquor, this paper analyzed the content of ethyl lactate in different periods and processes in the fermented grains, studied the effect of material moisture, the flow temperature and speed on the ethyl lactate extraction.The results showed that the content of ethyl lactate mainly exists in the back of fermented grains of distillation, and the highest content is in the wine samples close to zero. Embellish moisture has less effect on ethyl lactate extraction, while the extraction increased with the velocity; Ethyl lactate extraction quantity increased with the flow temperature of wine.
引文
[1]王爱军.降低浓香型白酒中乳酸乙酯含量的研究进展[J].酿酒科技,2017,(05):93-98.
[2]李学思,李绍亮,刘子红.浓香型白酒蒸馏过程不同馏分中风味物质的变化规律[J].酿酒科技,2010,(09):48-52.
[3]高洪涛,张立新,刘阳.凤香型白酒“增乙降乳”的生产实践[J].酿酒,2017,(02):97-98.
[4]时晓,谢玉球,周二干,等.浓香型原酒分段摘酒工艺的研究与应用[J].酿酒科技,2017,(01):55-58.
[5]于桥.对乳酸乙酯再认识[J].酿酒科技,2001(3):19-20.
[6]陶新功,孙国昌,朱瑞康,等.从四大酯类含量分析糟烧白酒[J].中国酿造,2013,32(9):120-122.
[7]李维青.浓香型白酒与乳酸菌、乳酸、乳酸乙酯[J].酿酒, 2010,37(3):90-93.
[8]周新虎,陈翔,杨勇,罗等.浓香型白酒窖内参数变化规律及相关性研究(Ⅲ):风味物质[J].酿酒科技,2012,(06):47-51.
[9]甄攀.汾酒蒸馏过程中主要成分变化规律[J].酿酒,2014,(01):29-33.
[10]曹建全,赵德义,孙伟.机械化条件下流酒速度对浓香酒质量的影响[J].酿酒,2016,(03):43-46.
[11]张崇军,周文,唐贤华.蒸馏气压对浓香型白酒质量的影响[J].现代食品,2016,(16):75-76.
本文为参加第二届“匠心杯”全国白酒技术论文有奖征文大赛参赛作品。
[2]李学思,李绍亮,刘子红.浓香型白酒蒸馏过程不同馏分中风味物质的变化规律[J].酿酒科技,2010,(09):48-52.
[3]高洪涛,张立新,刘阳.凤香型白酒“增乙降乳”的生产实践[J].酿酒,2017,(02):97-98.
[4]时晓,谢玉球,周二干,等.浓香型原酒分段摘酒工艺的研究与应用[J].酿酒科技,2017,(01):55-58.
[5]于桥.对乳酸乙酯再认识[J].酿酒科技,2001(3):19-20.
[6]陶新功,孙国昌,朱瑞康,等.从四大酯类含量分析糟烧白酒[J].中国酿造,2013,32(9):120-122.
[7]李维青.浓香型白酒与乳酸菌、乳酸、乳酸乙酯[J].酿酒, 2010,37(3):90-93.
[8]周新虎,陈翔,杨勇,罗等.浓香型白酒窖内参数变化规律及相关性研究(Ⅲ):风味物质[J].酿酒科技,2012,(06):47-51.
[9]甄攀.汾酒蒸馏过程中主要成分变化规律[J].酿酒,2014,(01):29-33.
[10]曹建全,赵德义,孙伟.机械化条件下流酒速度对浓香酒质量的影响[J].酿酒,2016,(03):43-46.
[11]张崇军,周文,唐贤华.蒸馏气压对浓香型白酒质量的影响[J].现代食品,2016,(16):75-76.
本文为参加第二届“匠心杯”全国白酒技术论文有奖征文大赛参赛作品。