苹果渣蒸馏酒中甲醇去除方法的探究  

Study on Method of Decreasing Methanol in Apple Pomace Spirit

作　　者：马惠玲[1] 杨秀萍[1] 左莹[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100

出　　处：《食品科学》2006年第4期138-142,共5页Food Science

基　　金：陕西科技发展计划项目(2003K03-G4)

摘　　要：以60.1°、含甲醇0.85g/L的苹果渣酒基为试材,采用填料连续精馏塔进行精馏法降低甲醇的工艺研究。结果表明,随着精馏时间的延长,甲醇向塔顶富集持续增大釜液甲醇浓度持续下降,但乙醇亦同步下降。当釜液乙醇含量降至50°以下时,甲醇向塔顶富集减慢,而乙醇损失却加快。不同回流比下试验发现,回流比越大,甲醇的分离越快,乙醇损失减小。当回流比达到100:1时,精馏35min釜液甲醇下降52.9%,达到国标对优质粮食酒的要求;精馏50min时,90:1和100:1两种回流比下使样酒甲醇含量下降53.6%以上。又采用4A分子筛吸附法降低苹果渣蒸馏酒的甲醇,得出以静态吸附比动态吸附对甲醇去除率高,静态吸附30min的去除率最大,达到61.8%,同时乙醇仅损失1°,值得推广应用于生产。。The process of decreasing methanol in apple spirit, containing ethanol 60.1%（V/V） and methanol 0.85g/L, by packed distilling column was studied in this paper. The results showed that the methanol moved faster and faster to the top with a result of reducing methanol in the bottom boiler simutaniously accompanied with the same changes of ethanol since the beginning of distilling. Whereas, when the ethanol in the boiler is lower than 50%（V/V） the content of methanol in the top liquid of the column shifted to reducing, and the content of the ethanol in the boiler decreased faster. The more the reflux ratio was, the better the methanol was disparated. When reflux ratio arrives at 100：1 for 35min distilling and the methanol in the bottom decreased by 52.9% of its original value, the result met the requirement of qualified spirit according to National Standard. The methanol became lower when reflux ratio of 90：1 or 100：1 was adopted for 50min. Another experiment of reducing methanol with the absorption of 4A° molecular sieve was conducted. It showed that the reducing rate by immersing absorption was higher than that by flowing absorption through column. A maximum value was obtained with 30min immersing absorption to reach 61.8% accompanied by a extremely low loss of ethanol. This method is practicable for production.

关 键 词：苹果蒸馏酒 精馏 分子筛 甲醇 乙醇 

分 类 号：TS261.43[轻工技术与工程—发酵工程]