摘要
研制及生产无醇及低醇饮料的方法主要有两大类。一类是用限制发酵的方法,包括专一酵母发酵、改变糖化工艺和改变发酵工艺法;另一类是制成酒精饮料后利用各种分离手段脱除酒精,有蒸馏法、渗析法、反渗透法、吸附法、膜萃取、超临界CO2萃取法、旋转锥体柱法(SCC)、冷冻法和渗透汽化法。(孙悟)
The development methods of non-alcohol or low-alcohol beverage were divided into two types:①fermentation-limited method including single yeast fermentation method, saccharifying techniques-modified method and fermenting techniques-modified method; ②alcohol-removal method, which referred the application of various measures to eliminate alcohol in produced alcoholic beverages, including distillation, dialytic process, hyperfiltration, absorption, membrane extraction, supercritical CO2 extraction, SCC, freezing process and infiltrating evaporation. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第3期65-68,共4页
Liquor-Making Science & Technology
基金
国家985工程基金资助(No.985XK-015)
关键词
无醇及低醇饮料
限制发酵法
酒精脱除法
non-alcohol or low-alcohol beverages
fermentation-limited method
alcohol-removal method
