食品科学 ›› 2012, Vol. 33 ›› Issue (3): 9-13.doi: 10.7506/spkx1002-6630-201203003

• 基础研究 • 上一篇    下一篇

低度白酒稳定性的研究及应用

马燕红, 张生万,陈 婷,乔 华,畅功民   

  1. 1.山西大学生命科学学院 2.山西大学化学化工学院 3.山西省农业科学院
  • 出版日期:2012-02-15 发布日期:2012-02-14
  • 基金资助:
    山西省回国留学人员科研项目(200902);山西省科技创新计划项目(2007101016); 山西大学研究生优秀创新项目(20093029)

Quality Stability of Low-Alcohol Liquor

MA Yan-hong,ZHANG Sheng-wan,CHEN Ting,QIAO Hua,CHANG Gong-min   

  1. 1. College of Life Science, Shanxi University, Taiyuan 030006, China;2. College of Chemistry and Chemical Engineering, Shanxi University, Taiyuan 030006, China;3. Shanxi Academy of Agriculture Science, Taiyuan 030031, China
  • Online:2012-02-15 Published:2012-02-14

摘要: 从白酒生产过程中加浆用水对低度白酒稳定性的影响入手,分别测定自来水、软化水、纯净水及其配制的低度白酒的电导率、介电常数及白酒中主要香味成分含量随贮存时间的变化规律,并探讨白酒胶体溶液胶核、胶粒和胶团的组成以及影响白酒胶体稳定性的主要因素。结果表明:加浆用水中含有适量的金属离子,可有效提高白酒胶体的稳定性、降低体系的介电常数、抑制酯类化合物的水解、提高低度白酒的稳定性。同时,通过使用酒体中富含酯对应酸的有益微量元素的羧酸盐调整金属离子浓度后的加浆用水,配制的低度清香型白酒(38°),放置一年,乙酸乙酯和乳酸乙酯含量总和比对照样提高了31.0%,低度浓香型白酒(38°)放置一年,己酸乙酯、乙酸乙酯和乳酸乙酯含量总和比对照样提高了10.2%。

关键词: 胶体溶液, 电解质, 加浆用水, 低度酒, 稳定性

Abstract: The change regularity of electrical conductivity and dielectric constant and major aromatic components in different types of dilution water and low-alcohol liquor samples diluted from the original Fen-flavor liquor or high-alcohol Luzhou-flavor liquor during storage was determined. Besides, the colloidal structure of liquor and main factors affecting the colloidal stability were explored. The results showed that appropriate amounts of metal ions in dilution water could effectively increase the stability of liquor colloidal solution, decrease the dielectric constant, and inhibit the hydrolysis of esters, thus improving the stability of low-alcohol liquor. Moreover, 1-year-aged samples of the low-alcohol Fen-flavor liquor (38°) obtained using the dilution water in which metal ion concentrations were adjusted by adding carboxylates of beneficial trace elements and the carboxylic acids corresponding to the predominant esters in liquor showed a 31.0% increase in the total content of ethyl acetate and ethyl lactate compared with the control. The total content of ethyl caproate, ethyl acetate and ethyl lactate in 1-year-aged samples of 38° Luzhou-flavor liquor obtained using the same dilution water increased by 10.2% compared with the control.

Key words: colloidal solution, electrolyte, dilution water, low-alcohol liquor, stability

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