甜菜糖蜜酒精生产中甲醇的生成和排除  

Formation & Elimination of Methanol in Beet Molasses Processing & Alcohol Production

作　　者：桑文毅 

机构地区：[1]新疆四方实业股份有限公司,新疆霍城835219

出　　处：《酿酒科技》2006年第1期43-44,共2页Liquor-Making Science & Technology

摘　　要：甲醇的生成贯穿于甜菜糖蜜加工及酒精生产的全过程,是由原料(甜菜)中的果胶质在加热蒸煮过程中水解生成的甲氧基还原而成的。生成并进入酒精的方式有:在甜菜蒸煮过程中形成甲醇,并随蒸汽进入酒精产品;甲醇由废糖蜜进入酒精生产过程;在蒸馏过程中形成甲醇。甲醇的排除方式有:在蒸馏工序排除甲醇;降低糖浆pH值,排除甲醇。(孙悟)The formation of methanol （pectic substance in raw materials hydrolyzed into methoxyl group during heating and cooking and further deoxidized into methanol） occurred throughout beet molasses processing and alcohol production. The ways of its formation and its entry into alcohol covered the following： formation of methanol during the cooking of beet and then entered into alcohol products along with steam; entry of methanol along with waste molasses in alcohol production; formation of methanol during distillation. The approaches to eliminate methanol covered the following： elimination of methanol in distillation; reduce syrup pH value to eliminate methanol.

关 键 词：甜菜糖蜜 酒精生产 甲醇 生成和排除 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]