利用超临界CO_2萃取技术从酿酒副产物中提取酒用呈香呈味物质的研究

Study on the Extraction of Aroma & Flavor-producing Substances from the By-products in Liquor-making by Supercritical CO2 Extraction Technique

利用超临界CO2萃取技术从酿酒副产物(黄水、丢糟、酒尾等)中提取酒用呈香呈味物质,并将提取产物回归应用到白酒产品中,以降低生产成本和提高产品质量。试验结果表明,该工艺提取率高,产品质量优良、安全性高;具有显著的社会效益和经济效益。

Aroma ＆ flavor-producing substances were extracted from the by-products in liquor-making including yellow water, waste distilled grains and liquor tailings etc. by supercritical CO2 extraction technique. The extract was reused in liquor production to reduce production cost and to improve product quality. The experimental results showed that such technique had the advantages such as high extraction rate, high quality product, high safety, and remarkable social benefits and economic benefits. （Tran. by YUE Yang）