摘要
指出了白酒产品中使用甜味剂、香精香料等食品添加剂所存在的问题。应按照国家《食品安全法》及行业要求,正确选择酒用食品添加剂。利用超临界CO2萃取技术从酿酒副产物中提取酒用呈香呈味物质,作为酒类添加剂回归应用到白酒产品中,能有效地提高产品质量,为酒类添加剂的开发提供了一条新的思路。
The existing problems in the use of food additives including sweetener and spicery etc. in liquor-making were illustrated in this paper. Food additives should be used properly according to Food Safety Law and the corresponding industrial requirements. Besides, flavor-producing and aroma-producing substances could be extracted from liquor-making by-products by use of supercritical CO2 extraction technique and then be used as liquor additives in liquor-making, which could effectively improve liquor quality and provide a new way to the development of liquor additives. （Tran. by YUE Yang）
出处
《酿酒科技》
2009年第7期68-72,共5页
Liquor-Making Science & Technology
