酿酒原辅料水分测定方法的适用性研究

Applicability of Moisture Determination Method for Liquor-Making Raw Materials & Auxiliary Materials

水分的测定是酿酒原辅料分析中最基本的测定项目之一,且水分含量是评价原辅料质量和利用价值的重要指标。酿酒原辅料的水分含量高,在加工时会增加粉碎的困难,使粉碎机的生产能力降低,且会使相对的固形物和可利用的成分减少,从而使生产原料的投料量增加。因此,水分含量的测定准确与否,显得至关重要。本研究采用国标GB5009.3—2016《食品安全国家标准食品中水分的测定》中第一法,即101~105℃直接干燥法测定酿酒原料及辅料水分。通过同一人员对不同种类原辅料进行重复测定和不同人员间比对实验,来验证此国标方法应用于酿酒原辅料水分测定的实用性、重复性、准确性、可行性和可靠性,结果表明,GB5009.3—2016《食品安全国家标准食品中水分的测定》中第一法,即101~105℃直接干燥法在本公司实验室适用且有效。

The determination of water content is one of the basic items in the analysis of liquor-making raw&auxiliary materials,and water content is an important index to evaluate the quality and the use value of raw&auxiliary materials.High water content in raw&auxiliary materials will increase the difficulty in crushing,reduce the production capacity of the crusher,and reduce the relative solids and the available compositions.As a result,more raw&auxiliary materials are needed in the production.Therefore,the accurate moisture determination is of vital importance.In this study,the method described in national standard GB 5009.3-2016,namely,direct drying moisture determination at 101℃to 105℃of liquor-making raw&auxiliary materials,was adopted.Through repeated moisture determination of different varieties of liquor-making raw&auxiliary materials by the same lab operator and contrast moisture determination by different lab operators,the feasibility,repeatability,accuracy,and reliability of such method was validated.The results suggested that such method was feasible and applicable in the lab.