新型酒用活性炭在配制酒中的应用研究

Application of a New-Type Activated Carbon in the Production of Healthy Liqueur

健康主题的配制酒是在传统白酒中添加经过中药数字化提取的药食同源药材而成。酒体在常温活性炭过滤时,传统白酒用的酒用活性炭难以担负白酒酒体的降度除浊和药食同源药材的过滤。采用厂家提供的不同类型活性炭对公司的3种有代表性的配制酒进行处理试验研究。结果表明,新型J2活性炭沉降效果接近JT201、JT203活性炭,优于J2活性炭;过滤速度相对J2活性炭明显提升;新型J2活性炭与J2活性炭对酒精度、理化指标、色谱指标的吸附基本相当;新型J2活性炭对功能成分的吸附相对J2活性炭较少;新型J2活性炭和J2活性炭10 d冷冻稳定性均符合质量要求。

Healthy liqueur is produced by adding digitally extracted herbs into traditional Baijiu. Traditional activated carbon products cannot meet the requirements for the turbidity removal of the healthy liqueur. In this study, different types of activated carbon products were used to treat the three representative healthy liqueur products of our company. The results showed that the sedimentation effect of the new-type J2 activated carbon was close to that of JT201 and JT203, and better than that of J2. The filtration speed of the new-type J2 activated carbon was significantly higher than that of J2. The alcohol content, physicochemical indexes and chromatographic indexes of the liqueur treated by the new-type J2 activated carbon were basically the same as that by J2. The new-type J2 activated carbon had less adsorption of the functional components than J2. The ten-day freezing stability of the new-type J2 activated carbon and the J2 activated carbon met the quality requirements.