高分子过滤片孔径大小对白酒香味组分过滤研究

Effect of pore size of polymer filter on aroma components filtration of Baijiu

采用不同孔径的超高分子量聚乙烯材质的微孔过滤片,分别对固态法浓香型、酱香型白酒进行过滤,以未过滤酒样作为空白样,研究高分子过滤片孔径大小对白酒香味组分的过滤影响。实验结果表明,0.45μm孔径的滤片对酱香型白酒过滤效果最佳,0.1μm孔径的滤片对浓香型白酒过滤效果最好,白酒中的香味组分成分损失最少。滤片过滤对杂醇油等不良香味组分以及易引起浑浊的高级脂肪酸乙酯的含量吸附明显。

The strong-flavor Baijiu(Chinese liquor)and sauce-flavor Baijiu by solid-state fermentation were filtered by microporous filter made of ultra-high molecular weight polyethylene with different pore size.Using the Baijiu sample without filtration as blank,the effect of pore size of polymer filter on aroma components filtration of Baijiu was studied.The results showed that the filter with pore size of 0.45μm and 0.1μm had the optimal filtering effect on the sauce-flavor Baijiu and strong-flavor Baijiu,respectively,and there was least aroma components loss.The filtration of filter had an obvious adsorption effect on the undesirable flavor components such as fusel oil and the high fatty acid ethyl ester which was easy to cause turbidity.