小曲白酒除浊技术的研究

Study on Turbidity Removal Technology of Xiaoqu Liquor

在降度过程中,如何除去浑浊又不影响白酒风格是发展低度白酒的关键,采用超滤法和活性炭吸附法,针对小曲白酒,从浊度变化和风味物质损失两方面,比较两种方法的除浊效果,结果表明活性炭相较超滤法,不仅能达到相同的除浊效果,总酯含量更是比超滤法高出1.2倍。以冷冻过滤温度、活性炭用量、活性炭处理时间3个因素进行单因素及正交实验,得出白酒除浊的最佳条件是处理温度是-5℃,活性炭添加量为0.15 g,处理时间为15 h。在此条件下,白酒除浊处理后的浊度为0.04 NTU,浊度下降了99%,风味物质成分损失了13%。

In the process of reducing liquor alcoholicity,how to remove turbidity without affecting liquor style is the key for low-alcohol liquor.In this experiment,ultrafiltration and activated carbon adsorption methods were used to compare the turbidity removal effect and flavor loss for Xiaoqu liquor.Compared with ultrafiltration,activated carbon not only achieved the same turbidity removal effect,but also obtained 1.2 times higher total ester content.The single factor and orthogonal experiments were carried out with three factors the freezing filtration temperature,the amount and the treatment time of activated carbon.The best condition for the turbidity removal was-5℃,0.15 g activated carbon and 15 h treatment time.Under these conditions,the turbidity decreased by 99%to 0.04 NTU and the flavor components lost by 13%.