无醇及低醇饮料的研制方法  

Development Methods of Low-alcohol and Non-alcohol Beverages

作　　者：李磊[1] 谭淑娟[1] 肖泽仪[2] 武法文[1] 徐志红[1] 张志炳[1] 

机构地区：[1]南京大学化工系,江苏南京210093 [2]四川大学化工与机械工程系,四川成都610065

出　　处：《酿酒科技》2005年第3期65-68,共4页Liquor-Making Science & Technology

基　　金：国家985工程基金资助(No.985XK-015)

摘　　要：研制及生产无醇及低醇饮料的方法主要有两大类。一类是用限制发酵的方法,包括专一酵母发酵、改变糖化工艺和改变发酵工艺法;另一类是制成酒精饮料后利用各种分离手段脱除酒精,有蒸馏法、渗析法、反渗透法、吸附法、膜萃取、超临界CO2萃取法、旋转锥体柱法(SCC)、冷冻法和渗透汽化法。(孙悟)The development methods of non-alcohol or low-alcohol beverage were divided into two types:①fermentation-limited method including single yeast fermentation method, saccharifying techniques-modified method and fermenting techniques-modified method; ②alcohol-removal method, which referred the application of various measures to eliminate alcohol in produced alcoholic beverages, including distillation, dialytic process, hyperfiltration, absorption, membrane extraction, supercritical CO2 extraction, SCC, freezing process and infiltrating evaporation. (Tran. by YUE Yang)

关 键 词：无醇及低醇饮料 限制发酵法 酒精脱除法 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]